| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
t |
Grated lemon peel |
| 1 |
T |
Fresh lemon juice |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 2 |
T |
Olive oil |
| 4 |
|
Boneless, skinless |
|
|
chicken-breast halves 1 |
|
|
1/4 lbs. |
| 1/2 |
t |
Salt, divided |
| 1/2 |
t |
Freshly ground pepper |
|
|
divided |
| 8 |
|
Thin slices prosciutto ham |
|
|
4 oz. |
| 1 |
lb |
Asparagus, trimmed |
| 1 |
T |
Olive oil |
INSTRUCTIONS
Heat oven to 450øF. Line a 15x10x1-inch jelly-roll pan with foil.
Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil
in small bowl. Set aside. Sprinkle chicken breasts with 1/4 teaspoon
salt and 1/4 teaspoon pepper. 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. 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. 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
A Message from our Provider:
“The rapture! Separation of church and state”