Prosciutto Lemon Chicken with Asparagus and Pasta

2 whole Chicken breasts, skinned, boned and cut into halves

1 ½ teaspoons salt

½ teaspoon paprika

½ teaspoon ground pepper

4 tablespoons olive oil

2 to 4 cloves minced garlic

8 ounces Asparagus, cut up in pieces

4 ounces sliced Prosciutto

4 slices Provolone Cheese

1 cup White wine

½ cup Butter

Lemon juice from one whole lemon

Pasta, 2 cups of your favorite, cooked

2 tablespoons minced Parsley

 

Sauté asparagus in olive oil for ten minutes and remove. Add garlic to oil and seasoned chicken breasts with salt, pepper and paprika. Cook chicken on both sides for about 15 minutes until chicken is done. Remove and place next to asparagus and keep warm. Add wine to pan to deglaze. Add butter and when it is melted add lemon juice. Place pasta on platter and sprinkle asparagus on top and place chicken breast halves on top and on each half breast place one fourth of the prosciutto and a piece of cheese. Drizzle sauce over all and briefly melt the cheese under the broiler or in the microwave and sprinkle with parsley and serve.

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