| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Low-cal | 4 | Servings | |
INGREDIENTS
| 1/4 | ts | Grated lemon peel |
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 2 | tb | Olive oil |
| 4 | Boneless, skinless chicken-breast halves (1 1/4 lbs.) | |
| 1/2 | ts | Salt, divided |
| 1/2 | ts | Freshly ground pepper, divided |
| 8 | Thin slices prosciutto ham (4 oz.) | |
| 1 | lb | Asparagus, trimmed |
| 1 | tb | Olive oil |
INSTRUCTIONS
LEMON DRESSING CHICKEN 1. Heat oven to 450°F. Line a 15x10x1-inch jelly-roll pan with foil. 2. Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil in small bowl. Set aside. 3. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. 4. Place 2 slices prosciutto, slightly overlapping, on work surface. Place 1 chicken breast at one end and roll tightly to form log. Repeat with remaining prosciutto and chicken. Transfer to prepared pan. Roast 6 minutes. 5. Meanwhile, toss asparagus with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan with chicken and continue roasting, stirring asparagus once, until asparagus begins to brown and chicken is cooked through, 12 to 15 minutes more. Let stand 3 minutes. 6. Slice chicken diagonally and serve with asparagus. Drizzle with Lemon Dressing. Makes 4 servings. PER SERVING: Calories 325, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 105 mg, Sodium 1,029 mg, Carbohydrates 3 g, Protein 43 g Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Jun 03, 1998
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