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This 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.
Adapted from America’s Test Kitchen | Five Ingredient Dinners | America’s Test Kitchen, 2021
When I was a kid, chicken cordon bleu seemed like the epitome of luxury—the French-sounding name, the tightly rolled pinwheels, the stretchy cheese when you cut into it. Now it might be a bit out of style, but those flavors never get old (same goes for grilled ham and cheese sandwiches). That’s why this supersimple dinner is in regular rotation in my weeknight cooking; it’s like chicken cordon bleu without the fuss. Best of all? There’s still that ultimate cheese pull.—Brenna Donovan
Prosciutto-Wrapped Chicken with Asparagus FAQs
Indeed you can. Tester Craig Relyea found that he could prepare the recipe up through the browning of the chicken and prosciutto in step three. Then he added the cheese and continued the recipe 20 minutes before serving his guests. Easy peasy.
Spanish jamón serrano or Portuguese presunto would be a great subsitition. Speck, another Italian ham, is a great substitute. Although, unlike the others, it’s smoked. Which isn’t a bad thing. Not at all.
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.
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Adjust oven rack to the middle position and preheat oven to 350°F (178°C). Line a rimmed baking sheet with parchment paper.
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Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon pepper. Wrap each breast with 2 slices prosciutto.
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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.
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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.
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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.
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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.
Serving: 1servingCalories: 429kcal (21%)Carbohydrates: 12g (4%)Protein: 49g (98%)Fat: 21g (32%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 143mg (48%)Sodium: 589mg (26%)Potassium: 1155mg (33%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 2027IU (41%)Vitamin C: 16mg (19%)Calcium: 225mg (23%)Iron: 6mg (33%)
Recipe Testers’ Reviews
Originally published January 25, 2022
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