Side Pannel
Lemony Prosciutto Chicken with Asparagus
Lemony Prosciutto Chicken with Asparagus
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Low Calorie
Ingredients List
- -------------------------------LEMON DRESSING-------------------------------
- 1/4 ts Grated lemon peel
- 1 tb Fresh lemon juice
- 1/4 ts Salt
- 1/4 ts Freshly ground pepper
- 2 tb Olive oil
Directions
CHICKEN
4 Boneless, skinless
-chicken-breast halves (1
-1/4 lbs.)
1/2 ts Salt, divided
1/2 ts Freshly ground pepper,
-divided
8 Thin slices prosciutto ham
-(4 oz.)
1 lb Asparagus, trimmed
1 tb Olive oil
1. Heat oven to 450øF. Line a 15x10x1-inch jelly-roll pan with foil.
2. Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil in
small bowl. Set aside.
3. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Place 2 slices prosciutto, slightly overlapping, on work surface. Place
1 chicken breast at one end and roll tightly to form log. Repeat with
remaining prosciutto and chicken. Transfer to prepared pan. Roast 6
minutes.
5. Meanwhile, toss asparagus with oil and season with remaining 1/4
teaspoon salt and 1/4 teaspoon pepper. Add to pan with chicken and continue
roasting, stirring asparagus once, until asparagus begins to brown and
chicken is cooked through, 12 to 15 minutes more. Let stand 3 minutes.
6. Slice chicken diagonally and serve with asparagus. Drizzle with Lemon
Dressing. Makes 4 servings.
PER SERVING: Calories 325, Total Fat 16 g, Saturated Fat 3 g, Cholesterol
105 mg, Sodium 1,029 mg, Carbohydrates 3 g, Protein 43 g
4 Boneless, skinless
-chicken-breast halves (1
-1/4 lbs.)
1/2 ts Salt, divided
1/2 ts Freshly ground pepper,
-divided
8 Thin slices prosciutto ham
-(4 oz.)
1 lb Asparagus, trimmed
1 tb Olive oil
1. Heat oven to 450øF. Line a 15x10x1-inch jelly-roll pan with foil.
2. Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil in
small bowl. Set aside.
3. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Place 2 slices prosciutto, slightly overlapping, on work surface. Place
1 chicken breast at one end and roll tightly to form log. Repeat with
remaining prosciutto and chicken. Transfer to prepared pan. Roast 6
minutes.
5. Meanwhile, toss asparagus with oil and season with remaining 1/4
teaspoon salt and 1/4 teaspoon pepper. Add to pan with chicken and continue
roasting, stirring asparagus once, until asparagus begins to brown and
chicken is cooked through, 12 to 15 minutes more. Let stand 3 minutes.
6. Slice chicken diagonally and serve with asparagus. Drizzle with Lemon
Dressing. Makes 4 servings.
PER SERVING: Calories 325, Total Fat 16 g, Saturated Fat 3 g, Cholesterol
105 mg, Sodium 1,029 mg, Carbohydrates 3 g, Protein 43 g
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