Prosciutto Wrapped Chicken Breasts
This would be the third post I have done in less than a year, with bacon wrapped chicken, but this one was mighty tasty!! Â I have actually made this 2-3 times since I began writing this post. Â It is that good. Â We enjoyed it with some Oven Roasted Ranch Potatoes. Â Everyone loved it, even the kids!!
Serves 6 for about $1.40/serving
1 pound chicken breast tenders – $2.98
salt and freshly ground black pepper
4 slices prosciutto (I used bacon) – $1.48
2 tablespoons olive oil
1 bunch asparagus – $2.58
1/4 cup basil pesto – $1.16
1/3 cup cream
Â Pat the chicken tenders dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
Wrap each piece of chicken with a piece of prosciutto.
In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or saute it with some oil).
In a small bowl whisk together the pesto and cream.
When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread, it is great on pasta too with the basil cream sauce that is in it.