LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD
Steps:
- Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil 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 the 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 extra-virgin olive oil 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. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
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Mintesnot Teferi
[email protected]This recipe is perfect for a weeknight meal.
Dennis Miriambi
[email protected]I've made this recipe several times and it's always a hit.
Tharindu Srimal
[email protected]This recipe is a great way to use up leftover chicken.
William Copple
[email protected]I'm not a big fan of lemon, but I still enjoyed this recipe.
Knowledge Latoya
[email protected]I would definitely recommend this recipe to others.
Daniel Ngugi
[email protected]This recipe was a bit too complicated for me, but the final product was worth it.
Fadekemi Shittu
[email protected]The pesto 3-bean salad was the star of the show.
Foster Ward III
[email protected]The chicken was flavorful, but the asparagus was overcooked.
hattan taha
[email protected]The chicken was a bit dry, but the asparagus and pesto 3-bean salad were delicious.
MARIAM RAHMAN
[email protected]Great recipe! The chicken was juicy and flavorful, and the asparagus was cooked perfectly. The pesto 3-bean salad was a refreshing and tasty side dish.
RD Rabbi
[email protected]This recipe was easy to follow and the results were delicious. The chicken was cooked perfectly and the asparagus was grilled to perfection. The pesto 3-bean salad was a nice complement to the meal.
Nihil
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The lemon, garlic, and herbs gave it a wonderful flavor. The asparagus was also cooked perfectly and the prosciutto added a nice salty touch. The pesto 3-bean salad was a great addit
Burhan ulhaq
[email protected]This recipe was a huge hit with my family! The chicken was moist and flavorful, the asparagus was perfectly grilled, and the pesto 3-bean salad was a refreshing and delicious side dish. I will definitely be making this recipe again!