John Myers
Chicken Saltimbocca with Fried Asparagus
The perfect chicken saltimbocca with fried asparagus recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus white
- 500 g Asparagus green
- 1 tbsp Olive oil
- 100 g Cherry tomatoes
- 50 ml Freshly squeezed orange juice
- 1 tbsp Honey liquid
- Salt
- Pepper from the grinder
- 4 Chicken breasts
- 8 Discs Parma ham
- 8 Stems Thyme
- Rosemary
- Wash the asparagus. Peel the white asparagus. Cut off the woody ends from the entire asparagus. Cut the rods diagonally into pieces. Heat 1 tablespoon of oil in the pan. Fry the white asparagus in it for about 8 minutes. Fry the green asparagus for 5 minutes. Quarter the cherry tomatoes and fry them briefly. Stir in orange juice and honey, simmer a little. Season with salt and pepper. Garnish with rosemary.
- Wash the meat, pat dry, cut into 3 pieces each. Season with a little salt and pepper. Halve the ham crosswise. Wash the thyme and rosemary, shake dry. Cut the thyme stalks into 3 pieces each. Place 2 stalks on each piece of meat and wrap each half of the ham slice. Preheat the oven to 100 ° C. Heat 1 tablespoon of oil in a pan. Fry the meat in it on each side for about 2 minutes, place in an ovenproof dish. Cook in the hot oven for about 20 minutes.
- We also had a risotto with it.
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