Hello my darling Spring asparagus, I’ve been waiting for you for so long!
I think you’re going to get very cosy with this juicy chicken breast and salty proscuitto combo. Don’t forget a squeeze of lemon…
Finally Spring is in the air in Sydney, and if you can’t smell it, then you can definitely see it at the Green Grocer. I dare say produce in Spring is the best of all the seasons; broad beans, peas in pods, artichokes, fennel, zucchini flowers and that’s just the green vegetables.
There’s also the fruit; tangelos, blood oranges, custard apples, mulburries and rockmelon (canteloupe). Then best of all…
Spring Lamb! It’s my favourite meat all year round, but in Spring it’s gorgeously young, tender, succulent…anyone got more adjectives? But it MUST be served pink. PINK is the only colour it looks good in.
For today though, perky Spring chicken’s on the menu. Lightly seared then wrapped with proscuitto and baked to juicy perfection. A bit of buttery, garlicky asparagus and a healthy squeeze of lemon completes the whole finger lickin’ affair.
Happy cooking, Christie
Proscuitto wrapped chicken with garlic butter asparagus
2 tablespoons olive oil
4 chicken breasts
8 slices proscuitto
2 garlic cloves, crushed
2 bunches asparagus, woody ends trimmed
Lemon wedges to serve
1. Preheat the oven to 200C. Heat the olive oil in a large frying pan over medium heat. Brown the chicken breasts on both sides, about 4 minutes each.
2. Remove from the pan and allow to cool for 1 minute on a plate. Wrap each one with 2 slices of proscuitto, tucking in the ends to seal. Bake in the oven for 25 minutes or until cooked through. Allow to rest while you prepare the asparagus.
3. In the same frying pan add the butter and garlic and melt until foaming. Add the asparagus and cook stirring frequently for 2-3 minutes until bright green and tender. Season with pepper.
4. Slice the chicken breasts and serve with asparagus and lemon wedges.