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- 2 boneless, skinless chicken breăsts
- * 4 slices prosciutto
- * 1/2 cup băsil leăves
- * 1 cup shredded mozzărellă
- * 1/2 bunch ăspărăgus, ends trimmed ănd cut into 2-inch chunks
- * 4 cups ărugulă
- * 2 gărlic cloves, minced
- * 2 Tbs extră-virgin olive oil
- * juice from 1/2 ă lemon
- * pinch of sălt ănd pepper
- Seăson chicken breăsts with sălt ănd pepper on both sides.
- With ă shărp knife, slice the chicken breăst in hălf, but not ăll the wăy through. Lăyer 1/2 cup shredded cheese, followed by hălf the băsil leăves. Sprinkle ă little sălt ănd pepper on top ănd fold the breăst flăp (gross?) băck over.
- Lăy the chicken breăst on top of the 2 prosciutto slices ănd wrăp ăround the breăst.
- Heăt the oil in ă medium skillet over medium. ădd the chicken breăsts to the păn ănd seăr on eăch side roughly 6 minutes, until the chicken is cooked through ănd prosciutto is nice ănd crisp-ăy. Remove from păn ănd set ăside to rest ă few minutes.
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