Prosciutto Wrapped Chicken

Andy and I were recently turned on to an amazing food blog, The Food Charlatan. The blogger is funny and amusing, but her food is like, "oh my heck" good. We've tried out a few of her recipes and I guess she must really like prosciutto and asparagus cause it's almost everything we've made...or maybe we just really like prosciutto and asparagus. But, really, who wouldn't?

We tried this prosciutto wrapped chicken a while back now, and it's become a favorite. It's all fresh and colorful and a flavor bomb in your mouth. For all her pretty pictures, you can check out her post here. Or you can just trust me that it's amazing. So amazing that we didn't waste time taking pictures. We just got down to the business of eating.

Ingredients

• 1 pound chicken breast, sliced thin (2-3 breasts)
• Salt and freshly ground black pepper
• 2 tablespoons flour, or more
• 4-6 slices prosciutto (can substitute bacon to save $$)
• 2 tablespoons olive oil
• 1 bunch asparagus
• 1/4 cup basil pesto
• 1/3 cup cream (I've also used plain or vanilla yogurt with a little water or milk in a pinch and you can't really tell one bit of difference)

Instructions

1. If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper if you want...I usually forget this step with no negative outcomes.
2. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto (or bacon).
3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until nice and brown.
4. While the chicken is cooking, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus, snap off the ends, then cut the asparagus into approximately 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don't have a steamer, you can roast the asparagus in the oven for 5-10 minutes on 400, or saute it with some oil).
5. In a small bowl whisk together the pesto and cream (or yogurt). When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. We love pairing this dish with our caveman vegetables.