Spring chicken, it’s finger lickin’ good!18

Posted on September 6, 2008 by ChristieDinner Time, Gluten Free

[Proscuitto wrapped chicken with garlic butter asparagus]

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
serves 4

2 tablespoons olive oil
4 chicken breasts
8 slices proscuitto
50g butter
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.

LOVE CHICKEN? Give one of these a go:
Spiced creamy tomato chicken
Warm chicken and potato salad
Chicken and pear salad

  • Delicious Christie! A perfect meal to bring in Spring!

  • As we enter Fall you are in Spring, isn’t that just so cool…both feel fresh and new!

  • As I entered your blog, I was confused, spring asparagus? Did I fall through a time hole? Cause I would be just fine doing that and starting into spring right now, heck yeah! Then I got the brain synapses going and saw you are down under. Very cool. Great blog and the chicken looks SOOOOO good! I’ll be back! Dana Zia

  • This looks delicious! The squeeze of lemon is key.

  • This sounds/looks so flavorful but also light. Gosh, I really need to try asparagus…and lamb! My hubby keeps wanting me to make lamb, but I’ve never made it before…and the thought of eating one makes me a little sad, to be honest. I’ve heard it’s quite tasty, though! Must work up the courage to try it :).

  • That looks so delicious. I am just stupidly excited about the promise of asparagus, lol I’m such a geek. Unfortunately at the moment in NZ all the winter veges are really expensive and all the Spring stuff hasn’t quiiiite got cheap. Can’t wait for this stupid limbo stage to be over :)

  • Kim

    I always take a double take when you mention your seasons which are the opposite in the states, as I think I have clicked on to an old post as this can’t be spring.
    But, as summer ends I happen to have some proscuitto in the frig and chicken can be had anytime. This dish is a must, though I might have to forget the asparagus if they are too pricey. Thanks for the inspiration!

  • Nice blog and great photos!
    The chicken looks simple and beautiful.

  • Peter – Thanks! It was raining on the day I posted, so I was a bit upset.

    Noble Pig – They’re both great seasons, but I’m super happy we’ve got Spring!

    Dana – Hehe, thanks! See you round soon.

    Fearless – Absolutely! Lemon really lifts it.

    Sophie – Never had asparagus or lamb? You are in for a treat! Get out and get some now!

    Laura – Glad to hear there’s someone else who goes gaga over asparagus :)

    Kim – Ooooh please make this. I think you’ll love it!

    Stacey – Thanks! It’s really easy and delicious.

  • Jo

    Yum sounds delicious. Definitely something that I can put on my table. Thanks.

  • Ah! I only wish that asparagus was fresh and delish here in N. America. But I will make this anyway. I think that Proschiutto is like bacon, it makes everything take better!


    Megan of Bit of Nutmeg

  • Jo – I hope you do!

    Megan – Agreed! And it’s delish just on it’s own too!

  • Wow, that is some gorgeous poultry! I wish I could take pictures like you! I was so taken aback after I moved here because I just recently found out that asparagus grows year round (doesn’t seem right with the weather here…)! I haven’t had much of it (except in April because I figured that was spring asparagus) so I can’t vouch for the taste, but now you’ve got me craving it!

  • This sounds perfect for dinner tonight … I am so hungry for it now.The picture does it proud.

  • Michelle – Asparagus all year round? I’m jealous! Lucky you.

    Trish – Thanks very much. Hope you made it!

  • Spring Chicken looks really good

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  • Beautiful combination! I absolutely love the pairing of asparagus with salty prosciutto…add in a little garlic butter and chicken and there is no way this can’t be good!

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