| 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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