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Chicken "Wallets" with Prosciutto, Cheese and Asparagus
Use top-notch products in this quick and delicious dish.
4 skinless, deboned chicken breasts, flattened
1/4 cup olive oil
12 spears fresh asparagus
4 slices imported prosciutto
4 slices imported fontina cheese
1 cup dry white wine
1/2 cup chicken stock
1/4 cup butter
In a skillet over medium-heat, saute chicken breasts in oil 2 to 3 minutes per
side. Transfer to a baking sheet. Boil or steam asparagus until just tender.
Roll 3 asparagus spears in each slice of prosciutto and place on top of each
chicken breast. Top with a slice of fontina cheese. Bake in preheated 350-degree
oven 5 minutes.
Pour white wine into same skillet used for chicken and reduce over medium high
or high heat until almost completely evaporated. Add chicken stock and butter
and whisk until smooth, hot and butter is melted. Place chicken breasts on a
platter or on individual serving plates and drizzle with wine sauce.
Makes 4 servings. |