Ingredients
The following ingredients have 4 Servings
- Four (6- to 8-ounce) boneless, skinless chicken breasts (trimmed and pounded to 1/2 inch (12-mm) thickness)
- Freshly ground black pepper
- 8 thin slices (4 ounces) prosciutto
- 2 tablespoons extra-virgin olive oil (divided)
- 4 ounces fontina cheese (cut into 4 slices)
- 2 pounds fresh asparagus (trimmed)
- 2 shallots (halved and sliced thin)
- 1/4 teaspoon table salt
Instruction
- Adjust oven rack to the middle position and preheat oven to 350°F (178°C). Line a rimmed baking sheet with parchment paper.
- Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon pepper. Wrap each breast with 2 slices prosciutto.
- In a 12-inch (30-cm) oven-safe nonstick skillet over medium-high heat, warm 1 tablespoon oil until just smoking. Add chicken and cook until prosciutto is lightly browned, about 2 minutes per side. Transfer to prepared baking sheet and top each breast with 1 slice fontina.
- Bake until chicken registers 160°F (71°C), 12 to 15 minutes. Transfer chicken to a serving platter, tent loosely with aluminum foil and let rest until the internal temperature reaches 165°F (74°C), about 5 minutes.
- Meanwhile, in the same skillet over medium-high heat, warm the remaining 1 tablespoon olive oil until shimmering. Add asparagus and cook until just tender and spotty brown, about 4 minutes.
- Stir in shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are lightly browned, about 2 minutes. Serve asparagus with chicken.
