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| Posted by Jenn Beiser @ChefsLine created by an online chef with what was in refrigerator. | |||||
| Ingredients: | |||||
| 2 | Chicken Breasts, boneless, skinless | ||||
| 1 bunch | Asparagus, woody ends removed, washed & cut into 3/4" pieces | ||||
| 1 | Red Bell Pepper, cut into 1/8" slices | ||||
| 1/2 | Yellow onion, sliced | ||||
| 2 cloves | Garlic, minced | ||||
| 2 Tbsp | Extra virgin olive oil | ||||
| 4 oz. | Prosciutto, roughly chopped | ||||
| 4 leaves | Basil, rolled into bundle & thinly sliced. | ||||
| Salt & Pepper to taste | |||||
| Directions: | |||||
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Tracy Smith's Mediterranean Chicken
INGREDIENTS METHOD Preheat the pan over medium-high heat. Brush the chicken with some of the olive oil and sprinkle with salt and pepper. Sear the chicken breasts for 2 minutes on each side and remove from pan. Lower the heat to medium-low and add the red peppers, yellow onion, and garlic to the pan. Cover and let cook for 5 minutes. Return the breasts to the skillet and add the asparagus, basil, and prosciutto. Continue cooking for another 5 minutes, or until the juices of the chicken run clear. Slice into a breast to make sure it’s not pink – 160 degrees with a meat thermometer. Serve with angel hair pasta & Spinach Salad |
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