Monday, August 23, 2010

Chicken roll-ups with Asparagus, prosciutto, basil and mozzarella

I got the inspiration for this dish when I found super-skinny asparagus in the store, and remembered that I fresh mozzarella leftover from another recipe. I had made a version of this before following a Rachael Ray recipe, but don't think I blogged about it (which probably had way more to do with the photo I took than how good the recipe was!).

This is an extremely easy, quick and tasty week night meal. My favorite part is that your veggies and protein are combined into one dish!

Chicken roll-ups with Asparagus, prosciutto, basil and mozzarella
Source: Adapted from Racheal Ray


2 boneless skinless chicken breasts
12 skinny asparagus spears (about half if your spears are normal size - also if they are normal size I'd recommend blanching them first)
2 slices prosciutto
1/3 cup fresh mozzarella, shredded
6 fresh basil leaves
olive oil
Italian seasoning

* Pound out the chicken breasts extremely thinly using a ziploc bag and mallet

* Heat up some olive oil (just enough to coat the pan) in a non-stick skillet over medium-high heat.

* Lay out your two chicken breasts on a clean surface. On top of each one, layer one slice of prosciutto on each, followed by basil leaves, followed by the mozzarella, then finally place the asparagus spears in the middle.

* Roll up the chicken breasts around the asparagus

* Season the outside of the breasts with salt (go very lightly on this since the prosciutto is salty), pepper, and Italian seasonings.

* Place the roll-ups into the pan, seam side down. Let cook on each side (turning 4 times each) cooking about 5 minutes on each side. This should cook your breasts through, but depending on how thin you were able to get them - check for doneness. If not done, stick a lid on your pan and cook until done.

1 comment:

  1. Excellent! I added white wine and covered to make them more tender. The next evening they were even better warmed in the oven.