Chicken Saltimbocca with roasted asparagus in citrus vinaigrette
easy
75 mins
75 mins
Ingredients
- 500 g white asparagus
- 500 g green asparagus
- 4 (approx. 600 g) Chicken filets
- 12 small stems of thyme
- 6 wafer-thin slices of Parma ham
- 8 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Juice of 1 orange
- 2-3 TABLESPOONS Maple syrup or honey
- 1/2 bunch Chervil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash and drain the asparagus. Peel white asparagus whole, green asparagus only in the lower third. Cut off the asparagus ends. Cut the asparagus diagonally into pieces about 4 cm long
- 2
Wash chicken fillets, dab dry and cut into 3 pieces each. Season meat with pepper and a little salt. Wash thyme and shake dry. Halve the ham slices. Place a stalk of thyme on top and bottom of each piece of meat and wrap 1/2 slice of Parma ham around each
- 3
Heat 2 tablespoons of oil in a large frying pan. Place the meat in the pan with the seam (of the ham) facing downwards and fry for 1-2 minutes on each side. Place in an ovenproof dish and bake in a preheated oven (electric range: 100 °C/ convection oven: 80 °C/ gas: unsuitable)
- 4
Heat 2 tablespoons of oil one after the other in the frying pan of the chicken fillets. First fry the white asparagus for about 8 minutes at medium heat. Season with salt, pepper and 1 pinch of sugar. Remove the asparagus and cover with aluminium foil. Then fry the green asparagus for 5-6 minutes, season and cover with foil
- 5
Add lemon and orange juice, add maple syrup and let it boil down a bit. Season to taste with salt and pepper. Stir in 1 tablespoon of oil. Pluck the chervil from the stems and chop coarsely if necessary. Briefly mix asparagus with orange vinaigrette in the pan and sprinkle with the chervil leaves. Arrange the lukewarm asparagus salad with the chicken saltimbocca. Serve with crispy white bread
Nutrition Facts
440 kcal
13 g
24 g
39 g
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