Prosciutto/Rice/Asparagus Chicken Rolls (Prep. time: 45 minutes. Serves four)

4 boneless, skin-on chicken breasts or chicken cutlets, pounded ¼ inch thin

1 dozen asparagus spears

4-8 strips of prosciutto (very thinly sliced ham can be substituted)

1 C. cooked rice

zest of 1 lemon

2 Tb. extra virgin olive oil.

3 Tb. butter, browned

¼ tsp. rosemary, crushed

2 Tb. lemon juice

Preheat oven to 350.  Snap the tough ends of the asparagus off.  Bring a pot of well-salted water to a boil. If your pot isn’t deep enough for an entire stalk, cut the asparagus to fit. par-boil for 2-3 minutes then plunge the drained stalks into a bowl of ice water to shock them and stop the cooking process.  Salt and pepper both sides of the chicken. and place in a lightly greased baking pan.  Press a layer of rice, about 1/3 inch thick onto the pounded chicken and grate the zest of a lemon over the rice.  Lay strips of prosciutto over the rice.  Trim the asparagus spears to the width of the chicken and carefully roll. Adjust the rolls to keep the seam-side down. Drizzle each with a little olive oil.  Bake for about 15 minutes. Allow to rest another 5-10 minutes to let the juices to go back into the meat.  While the chicken is resting, melt the butter in a small pan or pot over medium heat.  Add the crushed rosemary.  Once the butter starts to darken, reduce the heat to medium low to avoid burning.  When the butter reaches the desired color, remove it from the heat and slowly pour in the lemon juice because the butter will foam up when the juice is added.

Place the chicken and any leftover asparagus spears on plates and spoon the lemon brown butter over the top to serve. You can garnish with lemon slices on the plate and torn parsley over the chicken if you like.

This dish is gluten free and could also be lactose free by eliminating the butter.

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott, just east of Union Endicott High School for sponsoring Foodie Fridays.  They are your source for organic, free range chicken and fresh in-season vegetables.

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