Recipe - Lemony Prosciutto Chicken With Asparagus

LEMON DRESSING
One fourth teaspoon Grated lemon peel
1 tablespoon Fresh lemon juice
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
2 tablespoon Olive oil

CHICKEN
4 Boneless, skinless
chickenbreast halves (1
One fourth lbs.)
One half teaspoon Salt, divided
One half teaspoon Freshly ground pepper,
divided
8 Thin slices prosciutto ham
(4 oz.)
1 pound Asparagus, trimmed
1 tablespoon Olive oil

1. Heat oven to 450øF. Line a 15x10x1inch jellyroll 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 One fourth teaspoon salt and One fourth 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 One fourth 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

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Jun 03, 1998