Prosciutto-Wrapped Chicken with Asparagus
By America's Test KitchenPublished on June 27, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thicknessSalt and pepper 8 thin slices prosciutto (4 ounces)2 tablespoons extra-virgin olive oil 4 ounces fontina cheese, cut into 4 slices2 pounds asparagus, trimmed2 shallots, halved and sliced thin
Before You Begin
Pound only the thick end of each chicken breast to match the thickness of the thinner end.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Pat chicken dry with paper towels and season with pepper. Wrap each breast with 2 slices prosciutto.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to prepared sheet and top each breast with 1 slice fontina. Bake until chicken registers 160 degrees, about 12 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add asparagus and cook until just tender and spotty brown, about 4 minutes. Add shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are lightly browned, about 2 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thickness
Salt and pepper
8 thin slices prosciutto (4 ounces)
2 tablespoons extra-virgin olive oil
4 ounces fontina cheese, cut into 4 slices
2 pounds asparagus, trimmed
2 shallots, halved and sliced thin
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thickness
Salt and pepper
8 thin slices prosciutto (4 ounces)
2 tablespoons extra-virgin olive oil
4 ounces fontina cheese, cut into 4 slices
2 pounds asparagus, trimmed
2 shallots, halved and sliced thin
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thickness
Salt and pepper
8 thin slices prosciutto (4 ounces)
2 tablespoons extra-virgin olive oil
4 ounces fontina cheese, cut into 4 slices
2 pounds asparagus, trimmed
2 shallots, halved and sliced thin
Why This Recipe Works
Wrapping the chicken in salty, flavor-packed prosciutto seasons the poultry and protects the surface from drying out.
Before You Begin
Pound only the thick end of each chicken breast to match the thickness of the thinner end.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Pat chicken dry with paper towels and season with pepper. Wrap each breast with 2 slices prosciutto.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to prepared sheet and top each breast with 1 slice fontina. Bake until chicken registers 160 degrees, about 12 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add asparagus and cook until just tender and spotty brown, about 4 minutes. Add shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are lightly browned, about 2 minutes. Serve.
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