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SERVES:
2

INGREDIENTS:

• 4 chicken cutlets or 2 boneless, skinless chicken breasts cut in half crosswise from top to bottom


• 2 – 4 thin slices smoked deli ham


• Olive oil for sautéing chicken


• Asparagus as needed (see hints below)


• Water for steaming asparagus

For the vinaigrette:


• 3 Tbs finely diced sweet onion (Vidalia, Texas or Mayan Sweet)


• 1/4 cup extra virgin olive oil


• 1 1/2 Tbs apple cider vinegar


• 1 tsp Dijon mustard


• 3 tsp honey

PROCEDURE:

Use a small mixing bowl to combine 2-3 Tbs very finely diced sweet onion with 1/4 cup extra virgin olive oil, 1 1/2 Tbs apple cider vinegar, 1 tsp Dijon mustard and 2-3 tsp honey and whisk it up.

Buy chicken cutlets for this or slice boneless skinless chicken breasts in half crosswise (from top to bottom)...so you end up with thinner pieces of chicken.

Put a thin slice of smoked deli ham on top of each chicken breast....top that with a sheet of plastic wrap and use a rolling pin to lightly pound it to help the ham adhere to the chicken.

You'll need two pans to cook the meal.....one for steaming the asparagus in a little bit of water with a tightly fitting lid and another large, nonstick pan, with a splash of olive oil on medium high heat, to cook the chicken.

Once the oil is hot, carefully add the chicken, ham side down.....let it cook along to crisp up that first side....then flip it over, turn the heat down a bit and finish cooking it through on the second side.

To serve, put a couple pieces of chicken on a plate....top that with some of the steamed asparagus and finish with some of the sweet onion, honey and Dijon mustard vinaigrette over the top of everything.

HINTS:

Lightly peel stalks of asparagus before steaming if stalks are thick…..this will make the asparagus less chewy when cooked.