Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 5 cloves garlic, peeled
  • Salt
  • 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 lemons, zested
  • 1 teaspoon fennel seed
  • 5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
  • 3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
  • A handful flat-leaf parsley, finely chopped
  • 1/2 to 2/3 cup extra-virgin olive oil, divided
  • Black pepper
  • 4 boneless skinless chicken breasts
  • 4 boneless, skinless chicken thighs
  • 1 pound asparagus spears
  • 8 slices prosciutto
  • 1 cup basil leaves, about 20 leaves
  • 1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
  • A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 (15-ounce) can cannellini beans, rinsed
  • 1 (15-ounce) can garbanzo beans, rinsed
Directions
  • 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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