Description
This Prosciutto-Wrapped Chicken with Asparagus recipe combines tender chicken breasts wrapped in savory prosciutto, cooked to juicy perfection, and served alongside vibrant steamed asparagus with a creamy basil pesto sauce. It’s a simple yet elegant meal perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Prosciutto
- 1 pound chicken breast (sliced thin, approximately 2-3 breasts)
- Salt & freshly ground black pepper, to taste
- 2 tablespoons flour (or more as needed)
- 4 slices prosciutto
- 2 tablespoons olive oil
Asparagus
- 1 bunch asparagus
Sauce
- 1/4 cup basil pesto
- 1/3 cup cream
Instructions
- Prepare the chicken: Use a sharp knife to slice each chicken breast in half horizontally to create thin cutlets. Ensure the pieces are uniform in shape but thinner. Pat them dry with paper towels, then season sparingly with salt and freshly ground black pepper, keeping in mind the prosciutto’s saltiness.
- Coat and wrap: Lightly rub each chicken piece with flour, then wrap each piece with one slice of prosciutto, ensuring it is snugly wrapped around the chicken.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the prosciutto-wrapped chicken pieces. Cook for 5-6 minutes on one side until browned, then flip and cook another 4-5 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Steam the asparagus: Meanwhile, add about 3 inches of water to a small pot and bring it to a boil. Wash the asparagus and snap off the tough, woody ends. Cut the asparagus into 2-inch pieces. Place them in a steamer basket over the boiling water, cover, and steam for about 5 minutes until tender. Immediately rinse with cold water to stop cooking and set aside. Alternatively, asparagus can be roasted or sautéed with oil if a steamer is not available.
- Make the sauce and serve: In a small bowl, whisk together the basil pesto and cream until fully combined. When the chicken is cooked, pour the pesto cream sauce over it in the skillet, add the steamed asparagus, and bring the mixture to a boil briefly. Turn off the heat and serve the dish hot with potatoes or crusty bread.
Notes
- Use thinly sliced chicken breasts for even cooking and easy wrapping.
- Be cautious with salt as prosciutto is naturally salty.
- Steamed asparagus can be substituted with roasted or sautéed asparagus.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Serve with a side of crusty bread or your favorite potato dish for a complete meal.
