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Ingredients
- 3 tablespoons olive oil
- 5 sprigs thyme, leaves stripped and chopped
- 1 lemon, juiced and zested
- 1/4 cup parsley (about a handful), chopped
- 4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch thick
- 4 slices proscuitto
- 4 slices fontina cheese (about 4 ounces) *substitute gouda or provolone
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 large bunch of asparagus
Directions
- Place a large, tall-sided skillet with 1-2 inches of water over high heat and bring up to a boil to cook the asparagus.
- Working with one chicken breast at a time, line the breast with the tip closest to you. Place your hand flat on top of it and, with a very sharp knife, cut into the center of the thickest part of the breast. Carefully and slowly, work your way down to the tip end, cutting into the chicken.
- The goal is to butterfly the breasts, cutting them just shy of completely in half. Open up the chicken breast as if it were a book and pound it out slightly under a piece of plastic wrap with a heavy skillet. Repeat with the remaining chicken.
- In a small bowl, combine the thyme, lemon zest and parsley. Lay each butterflied chicken breast out on a flat work surface so each breast is open. Sprinkle the insides of each chicken breast with the thyme and lemon zest mixture. Add a slice of proscuitto to each piece and top with a slice of fontina cheese.
- Fold each piece over to enclose the ham and cheese in the chicken breasts. Season with salt and freshly ground black pepper.
- Pre-heat a large skillet over medium-high heat with three turns of the pan of olive oil, about 3 tablespoons. Add the seasoned, stuffed chicken breasts to the hot skillet and brown for 5 minutes.
- Gently flip the chicken over and continue to brown for another 5 minutes. Add a 1/2 cup of dry white wine to the skillet and cook until the wine has reduced by half.
- Once you have the chicken working in the skillet, add a generous amount of salt to the skillet with the boiling water. Simmer the spears for 3-5 minutes until just tender. Drain the asparagus and squeeze the lemon juice over the top. To serve, plate asparagus, top with the chicken breasts and spoon sauce over the top.
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