Another "on the fly" , "what's easy but not boring to make dinner
...Some very thin sliced (or pounded will do ) chicken breasts.
Some seasoning - because we all know that chicken breasts are...well -
boring A couple of slices of Provolone ...And - a slice of Prosciutto
I had put the purple asparagus in a pan, added a little water, a splash of apple cider vinegar - and a couple shakes of W.O.W. - and cooked them to barely tender - but not limp. Just want to be sure that they are not tough once the chicken is cooked....
Roll 'em up!
Dust 'em with more Trail Dust ( W.O.W. )
And...have a few left over asparagus spears and a few Prosciutto slices...hey those would make a nice appetizer huh?
Put them in a casserole dish-
Cook at 350F for approx 30 minutes. Covered with aluminum foil for the first 20, uncovered the last. Just be sure the chicken is done. I cooked to 165F in the center. It will not be dry - I assure you.
After using a turkey baster to suck up some of the broth in the bottom of the casserole and drizzle it over -I drizzled some 25 year old balsamic vinegar over these as they were served. I will be making this again....The creamy-ness of the Provolone, the slight "hammy" taste of the Prosciutto, and the moisture fresh taste from the asparagus works well in this.
Recipe:
4 Chicken paillards
1- package of very thin Prosciutto slices.
8 slices of Prosciutto
Way Out West Trail Dust
Asparagus
Balsamic vinegar
Just follow the pictures above. Really nothing to this one - and It would work with fresh green beans and Jicama spears in the roll up, or anything that you like that presents anise contrast in taste, texture and color.
