Grilled Lemon Chicken Recipe Stuffed with Prosciutto and Fontina served with Truffle Asparagus

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? So this lemon chicken recipe could not be easier, and also makes for good leftovers.

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts
4 thin slices prosciutto
2 lemons, cut into ½-inch thick slices
4 thick slices fontina cheese
2 tablespoons parsley, minced
3 tablespoons extra virgin olive oil
1 lb. asparagus
1 tablespoon truffle oil or melted truffle butter
Kosher salt and black pepper, to taste

Directions

The first step in this lemon chicken recipe is to prep the chicken. First 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.

Prep the Asparagus

The next part of this lemon chicken recipe is to make your asparagus accompaniment. To do this, bring 2 quarts of water to a boil and add a generous amount of salt. This will provide the flavor to your asparagus, and you won’t need to add additional salt once it’s cooked. 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.

Time to Grill

The last part of this lemon chicken recipe is to get your grill on. 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. This lemon chicken recipe also is terrific the next day as leftovers, though it’s so good you may not have any.

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