Pretty sunflowers
YUMMY!
Delicious!The recipe:
4 (6 ounce) boneless, skinless chicken breasts
3 tablespoons EVOO, plus more for drizzling
5 to 6 fresh thyme sprigs, leaves stripped and chopped
1 lemon, zested and halved
1/4 cup fresh parsley, a generous handful, chopped
4 slices prosciutto cotto or rosemary ham
4 slices Fontina cheese, about four ounces
1/2 cup dry white wine 1 pound asparagus, trimmed
Line up the chicken breast pieces on a work surface with the pointed ends closest to you. Place your hand flat across the top of each breast and use a sharp knife to cut horizontally into the meat, working your way down to the tip end; do not cut all the way through. You just want to be able to open up the breast like a book. Cover the butterflied breasts with plastic or wax paper and gently pound out to 1/4 inch with a small skillet; a couple of gentle whacks will do it.
Preheat a large skillet over medium-high heat with 3 tablespoons of EVOO, 3 times around the pan.
Combine the chopped thyme with a couple of teaspoons of lemon zest and the parsley. Sprinkle the inside of each chicken breast with the thyme-lemon zest-parsley mixture. Add a folded slice of prosciutto cotto or rosemary ham and Fontina cheese to each, then fold up the breasts again. Season the stuffed chicken on both sides with salt and pepper.
Add the seasoned stuffed chicken to the hot skillet and brown for 5 minutes. Carefully flip the chicken over, add the wine, and cook for 3 to 4 minutes more.
While chicken cooks, bring 1 inch of water to a boil in a skillet. Salt the water and cook asparagus for 3 to 4 minutes, until just tender. Drain and dress with the juice of 1/2 lemon and a drizzle of EVOO.
Arrange a few spears of asparagus on each dinner plate and top with a stuffed chicken breast. Spoon some of the pan juices over each serving.
(Rachael Ray : Just in time)
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