Recipe :: Roasted Asparagus w/Crispy Prosciutto and Black Pepper Citrus Chicken

ORIG_2012-1-Personal-0068
Jeff and I just finished dinner and had two winners tonight. We both love trying new recipes when we can plan ahead although there are definitely nights when we just scrounge around the fridge for whatever resides there.

One thing that makes trying new recipes so easy is our well stocked pantry – I’ll blog about that sometime soon.

In the meantime – enjoy!

Roasted Asparagus with Crispy Prosciutto (Real Simple)

1 T. Olive oil + more for roasting
1 3 oz. package thinly sliced prosciutto
1 bunch asparagus, ends trimmed

Preheat oven to 375°. Heat 1 T. oil in large skillet over medium-high heat. Cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to a paper towel to absorb grease.

Arrange asparagus in a single layer on a baking sheet. Drizzle olive oil over, and season with salt and pepper. Shake pan to coat asparagus. Roast until tender, about 25 minutes. Serve asparagus with prosciutto crumbled on top. (I added a spritz of lemon)

Black Pepper Citrus Chicken (Cooking Light)

1 T. canola oil
S&P
4 6 oz. chicken breast halves (skinless and boneless)
1 c. diced onion
3 minced garlic cloves
1/4 c. white cooking wine (or white wine if you have a bottle open…we didn’t on a Monday night!)
2 T. fresh orange juice
1 T. fresh lemon juice
2 T. chopped fresh parsley

Heat 1 T. oil in a large non stick skillet over medium-high heat. Season chicken before adding to pan. Cook 2 minutes on each side or until browned. Remove chicken from pan and cover to keep warm. Add 2 T. oil to pan and when warmed onion and garlic, sauté for 2 minutes. Add wine, cook 1 minute. Return chicken to pan. Add another 3/4 t. pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley and serve.

Top