Ingredients:- 3 chicken breasts
- 36 asparagus
- 6 slices prosciutto
- 1 TBS Canola oil
- 6 wooden tooth picks
Directions:
- Heat over to 375
- oil the baking dish with canola oil
- butterfly the chicken breasts resulting in 6 pieces
- tenderize chicken breast until 1/2 inch thick with meat mallet
- wash and trim off bottoms of asparagus
- roll 6 asparagus in the chicken breast
- wrap the roll with one slice of prosciutto and secure all with tooth pick
- Repeat 5 more times
- Bake for 30-35 minutes or until chicken is no longer pink in thickest part.
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