Prosciutto-Wrapped Chicken with Asparagus
This easy prosciutto-wrapped chicken with asparagus deserves a spot in your weeknight rotation. With its ham and Fontina combo, it's like an updated chicken cordon bleu. The asparagus gives the right touch of elegance.
Ingredients
- Four (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch (12-mm) thickness
- Freshly ground black pepper
- 8 thin slices (4 ounces) prosciutto
- 2 tablespoons extra-virgin olive oil, divided
- 4 ounces fontina cheese, cut into 4 slices
- 2 pounds fresh asparagus, trimmed
- 2 shallots, halved and sliced thin
- 1/4 teaspoon table salt
Instructions
- Adjust oven rack to the middle position and preheat oven to 350°F (178°C). Line a rimmed baking sheet with parchment paper.
- Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon pepper. Wrap each breast with 2 slices prosciutto.
- In a 12-inch (30-cm) oven-safe nonstick skillet over medium-high heat, warm 1 tablespoon oil until just smoking. Add chicken and cook until prosciutto is lightly browned, about 2 minutes per side. Transfer to prepared baking sheet and top each breast with 1 slice fontina.
- Bake until chicken registers 160°F (71°C), 12 to 15 minutes. Transfer chicken to a serving platter, tent loosely with aluminum foil and let rest until the internal temperature reaches 165°F (74°C), about 5 minutes.
- Meanwhile, in the same skillet over medium-high heat, warm the remaining 1 tablespoon olive oil until shimmering. Add asparagus and cook until just tender and spotty brown, about 4 minutes.
- Stir in shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are lightly browned, about 2 minutes. Serve asparagus with chicken.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 12g | Protein: 49g | Fat: 21g | Saturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 589mg | Fiber: 5g | Sugar: 6g