One Pan Prosciutto-Wrapped Chicken with Asparagus

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ tsp. pepper, divided

8 thin slices prosciutto (4 ounces), divided

5 T. extra-virgin olive oil, divided

4 thin slices fontina cheese (4 ounces), divided

2 pounds asparagus, trimmed

2½ T. white wine vinegar

2 T. toasted chopped pecans

1½ tsp. Dijon mustard

1 small shallot, sliced thin

1 tsp. minced fresh thyme

Pinch table salt

 

Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay chicken breast in center, and fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.  Heat 1 T. oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to cutting board and top with fontina. Add half of asparagus to now-empty skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Using tongs, toss asparagus with 1 T. oil, then redistribute spears in even layer. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes. Using potholders, remove skillet from oven. Whisk remaining 3 T. oil, vinegar, pecans, mustard, shallot, thyme, and salt in bowl until thoroughly combined. Being careful of hot skillet handle, transfer chicken to cutting board and let rest for 5 minutes. Toss asparagus with half of dressing. Serve chicken with asparagus, passing remaining dressing separately.