Lemon-Garlic-Herb Chicken With Grilled Prosciutto Wrapped Asparagus And Pesto 3 Bean Salad
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
39
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat grill or grill pan to medium-high
2
Fill a small skillet with about 1-inch water and bring to a boil
3
Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife
4
Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve
5
Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish
6
To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper
7
Stir with a fork to combine then add chicken pieces and coat evenly
8
Grill chicken 12 to 15 minutes until juices run clear
9
Bring a medium saucepan of water to a boil
10
Trim asparagus of tough ends
11
Add salt and the asparagus to the water and blanch for 2 minutes
12
Remove from the water and place into an ice water bath to cool
13
Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper
14
Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles
15
Grill 7 to 8 minutes until prosciutto is crisp and spears are tender
16
Place basil and mint leaves in a food processor with the nuts
17
Add some salt and pepper and turn processor on
18
Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce
19
Transfer the sauce to a bowl
20
Stir in the reserved garlic paste and the grated cheese
21
Add the cooled green beans and the canned beans to the bowl and stir to combine
22
Adjust seasoning
23
Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot
24
Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside