Prosciutto Wrapped Chicken
Ingredients
The chicken
-
1
pound
boneless-skinless chicken breast
-
4
teaspoons
Dijon mustard
-
6
slices
provolone cheese, halved lengthwise
-
5
ounces
prosciutto
-
salt
to taste
-
pepper
to taste
The vegetables
-
1
pound
asparagus, trimmed
-
½
pound
cherry tomatoes
-
1
tablespoon
olive oil
-
1
tablespoon
red wine vinegar or balsamic vinegar
-
1
clove
garlic, minced
-
⅛
teaspoon
salt
-
1/16
teaspoon
pepper
Instructions
- Preheat the oven to 425°F and prepare a sheet pan with aluminum foil or parchment paper.
- Trim the asparagus and mince the garlic, mixing them with olive oil, vinegar, salt, and pepper in a bowl.
- Season the chicken breasts with salt and pepper, then spread Dijon mustard on each breast.
- Wrap each chicken breast with prosciutto and place them seam side down on the sheet pan.
- Toss the asparagus in the marinade and place it on the sheet pan along with the cherry tomatoes.
- Roast in the oven for 20-30 minutes until the chicken is cooked through and the vegetables are tender.
- Serve one chicken breast per plate and divide the vegetables evenly.
Nutrition Facts (estimated)
Servings
4
Calories
375
Total fat
19g
Total carbohydrates
6g
Total protein
43g
Sodium
mg
Cholesterol
mg
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