Ingredients: 1 skinned and boned chicken breast 1/2 teaspoon Dijon mustard 1 slice prosciutto, very thinly sliced (optional) 1 slice roasted red or green bell pepper, if desired 1-3 spears fresh asparagus, depending on size pinches of dried herbs, such as basil, thyme, oregano salt and pepper to taste extra-virgin olive oil, or butter sweet Hungarian paprika Directions:Pound out the chicken breast to an even thickness. Spread with mustard. Arrange prosciutto, bell pepper, and asparagus on top. (If using carrot sticks, first cook them by placing in a covered dish and microwaving on high using 5 minutes per pound of carrots as a guide.) Sprinkle with seasonings. Roll into a bundle and secure with kitchen twine Heat olive oil or butter in saute pan. Sprinkle chicken with paprika. Place chicken in hot pan and cook, covered, about 4-5 minutes on each side, or until nicely browned and cooked throughout, adding a little water or broth to pan if needed. Chicken is done when your instant read thermometer registers 165 in thickest part of a chicken breast. |