I wanted to make my guy a romantic dinner for two. Turns out it was more like twelve, what with the pile of kids in the basement for movie night (thank you Trader Joe's frozen pizza!), but we try.
Anyway I've been thinking about making this chicken for a bit. I can't exactly tell you what the taste testers said, but it was a compliment, starting with a g-rated version of an expletive and ending with “good”. I can tell you it wasn't love that made the dish so tasty – it was fat.
This recipe is something of a preview, so please forgive the relative directions. It was too tasty not to share. You will need toothpicks or twine to hold these chicken rolls of goodness together.
3 chicken filets, about 1 1/2 pounds
3 slices prosciutto
2 ounces gruyere or other sharp cheese grated, divided in thirds
6 asparagus (9 if small), peeled if woody
1 shallot, chopped
1 pint cherry tomatoes
1/2 leftover white wine (i know what you're thinking and yes, even I sometimes have leftover wine)
2/3 cup chicken stock
Some thyme, and some time
2-3 tablespoons butter divided
1 tablespoons olive oil
Preheat oven to 375. Pound the chicken into cutlets between 1/4-1/2 inch thick. Layer proscuitto, sprinkle cheese, top with 2-3 asparagus. Roll tightly and secure with toothpicks or twine. Season with salt and pepper.
Heat large oven proof skillet on stove, add olive oil and half the butter. Sear the pretty side of the chicken. Flip when brown, then put in oven for 20 minutes (check temp to make sure it's cooked through).
Remove chicken and cover with foil. Add shallots and thyme to pan over medium heat. Sprinkle a little salt. Cook 2-3 minutes until soft. Add wine and reduce to almost syrup. Add cherry tomatoes, cooking at least 5 minutes until they've popped. Pour in chicken stock, bring to boil. Turn off, swirl in butter. Adjust seasonings.
Slice chicken, serve with sauce over rice.
You will not regret this – B