3 chicken breasts
6 slices of bacon, parma ham or similar
350g green asparagus
1 tsp olive oil
750g small potatoes
2 tsp olive oil
Wash the potatoes thoroughly and cut them in halves. Place them in one layer on an oven tray. Turn with oil and seasonings. Bake at 200C for 20-30 minutes.
Meanwhile cut the chicken breasts in halves width-wize and wrap a slice of ham around each part. Secure ham with a toothpick if necessary (wasn't for me). Heat the oil in a pan and cook the chicken for 5-7 minutes on each side or until done. Add the asparagus to the pan for the last few minutes. Season with salt and pepper.
Yummy, yummy, yummy! I used air-dried ham, and it worked really well. It kept the chicken nice and moist, so it never got as dry as cooked chicken sometimes does. The asparagus were bite-tender and had taken taste from the chicken. It went really well together, and will be the perfect dish for spring/summer when you need something light. Easy and delicious - definitely worth a repeat!
Sunday, February 6, 2011
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