Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.
YIELD
4 servingsPREP
10 minCOOK
14 minREADY
30 minIngredients
Directions
In medium bowl, combine chicken, lemon juice, ½ of the salt, pepper and lemon zest.
Toss to mix.
On a large flat plate, coat the chicken with the seasoned bread crumbs.
Spray Pam on a non-stick skillet and heat over medium-high heat.
Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5 to 7 minutes).
Place chicken on a serving platter.
Meanwhile, steam the fresh asparagus for approx. 5 to 7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper.
Divide asparagus into 4 bundles.
Wrap each asparagus bundle with a slice of the turkey “ham” and place on top of chicken.
Garnish with lemon slices.
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