Chicken thighs are wrapped around prosciutto, rosemary and asparagus spears in this Italian-influenced dish. The prosciutto imbues them with a pleasant salty hit, but if your palate yearns for more, add a teaspoon of drained capers to the sauce. Quick-cooking polenta seasoned with rosemary makes a delicious accompaniment.
4 boneless skinless chicken thighs
3 teaspoons chopped fresh rosemary, divided
4 thin slices prosciutto or smoked ham (about 3 oz.)*
16 medium asparagus spears, cut into 4-inch pieces
2 tablespoons all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
2 tablespoons lemon juice
1. Place chicken thighs on work surface, cut-side up. Sprinkle with 1/2 teaspoon of the rosemary. Fold prosciutto slices to size of thighs; place on top. Place 4 asparagus spears in center of each thigh. Fold thighs in half; secure with toothpicks.
2. Place flour in shallow dish; roll thighs in flour, turning to coat both sides.
3. Heat butter and oil in large skillet over medium-high heat until butter is melted and oil is hot. Cook chicken 5 minutes or until browned, turning once. Reduce heat to medium. Add water; simmer, covered, 10 to 12 minutes or until no longer pink in center. Remove chicken.
4. Add lemon juice and remaining 2 1/2 teaspoons rosemary to skillet. Increase heat to high; boil 1 minute, stirring to scrape up any browned bits from bottom of skillet. Serve over chicken.
PER SERVING: 235 calories, 14.5 g total fat (5 g saturated fat), 20 g protein, 6 g carbohydrate, 60 mg cholesterol, 225 mg sodium, 1.5 g fiber
TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substitute