Lemon-Garlic Herb Chicken w/ Grilled Prosciutto Wrapped Asparagus

By Jgerwin

Ingredients

• 4 cloves garlic, peeled
• Salt
• 2 lemons, zested
• 1 tsp fennel seed (I use 1/2 tsp)
• 5-6 sprigs fresh thyme, leaves stripped and finely chopped
• 3-4 sprigs fresh rosemary, leaves stripped and finely chopped
• A handful flat-leaf parsley, finely chopped
• 1/2 to 2/3 C extra-virgin olive oil, divided
• Black pepper
• 4 boneless, skinless chicken breasts (I pound them thin)
• 4 boneless, skinless chicken thighs
• 1 LB asparagus spears
• 8 slices prosciutto

Details

Servings 4

Preparation

Step 1

Heat Grill or grill pan to medium high.

Grate the garlic onto a cutting board and add a couple of tsps salt, mash into the paste with the flat of your knife.

Add the garlic to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 C EVOO and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.

Bring a medium saucepan of water to a boil.

Trim asparagus of tough ends. Add salt and asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of EVOO and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot - this is yummy!

Serve and enjoy!