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Jessica Mascoll's Chicken Saltimbocca with Asparagus

Chicken Saltimbocca Asparagus Jessica Mascoll
Prosciutto-Wrapped Chicken Breast
skill level
Easy
time
30-60min
servings
6
cost
$
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Chicken Saltimbocca with Asparagus Recipe: Boneless, skinless chicken breasts are wrapped in thin slices of prosciutto and served alongside tender asparagus stalks.
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ingredients
  • 6 small Boneless Skinless Chicken Breasts
  • 1 pound Prosciutto
  • 1 pound Sharp Provolone Cheese (sliced thin)
  • 6 Sage Leaves
  • 1-2 cups Dry White Wine
  • 1-2 cups Low Sodium Chicken Broth
  • 1 bunch Asparagus
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 small Boneless Skinless Chicken Breasts
    1 pound Sharp Provolone Cheese (sliced thin) 
    6 Sage Leaves 
    1 pound Prosciutto
    Preheat oven to 375 degrees F.  For each piece of chicken, lightly score the top and cover with a slice of provolone, one sage leaf, and then wrap the breast with prosciutto. Use just enough to cover the surface area of the chicken.
  • 2
    Olive Oil
    Salt and Pepper 
    1-2 cups Dry White Wine
    1-2 cups Low Sodium Chicken Broth
    Place chicken in a baking dish sprayed with nonstick spray or olive oil. Crack some black pepper over the top. Then, pour the white wine and chicken broth into the bottom of the baking dish, enough to come halfway up side of the chicken breasts.
  • 3
    1 bunch Asparagus
    Place asparagus on a baking sheet. Season with salt and pepper and a drizzle of olive oil. Place into oven to roast until desired tenderness, usually 10 to15 minutes.
  • 4
     
    Cook the chicken for 20 to 25 minutes, or until prosciutto is crispy.  Allow chicken to cool for a few minutes before serving. Serve with the roasted asparagus and a drizzle of pan sauce.

    Helpful Tip:
    1. Avoid seasoning the chicken with salt -- the cheese and prosciutto already have enough.
 
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