One of our favorite aspects of the California lifestyle is its reliance on outdoor living. Luckily, this often means beautiful outdoor kitchens that are fully decked out. Even if you don’t have a fancy outdoor space, however, a normal grill will do the trick for this recipe. Because after enjoying an entire day in the fresh air, who wants to go back inside?
Yield: 4 servings
Make a 3- to 4-inch incision on the side of each chicken breast to form a pouch. Season pouch with salt and pepper. Stuff 1 slice each of prosciutto and cheese into each pouch. Place chicken in a medium bowl with lemon slices, parsley, and olive oil. Mix ingredients, cover bowl with saran, and marinate 30 minutes.
Bring 2 quarts of water to a boil and season aggressively with salt. Snap end off of one piece of asparagus. Use this piece as a guide to cut off remaining stems. Place in boiling water for 20 to 30 seconds. Remove asparagus and place in ice bath. Drain well.
Preheat grill to 350˚ F. Brush grill with paper towel soaked with olive oil. Remove chicken from marinade, season both sides with salt and pepper, and place on grill. Grill on each side for 6 minutes, until cooked through.
Season asparagus with salt and drizzle with truffle oil or butter. Slice chicken and serve with asparagus.
