- Servings: 4 or 5
|1 lb||Boneless Skinless Chicken Breasts or Thighs|
|2 Tbsp||Olive Oil|
|½ tsp||Freshly Ground Pepper|
Pound chicken breast to 1/8-inch thickness; slice in half to make 2 cutlets from each. Marinate in a mixture of lemon juice, oil, oregano, salt and pepper for 15 minutes. Meanwhile, heat grill to medium high; and trim off woody bottoms from asparagus spears. Wrap one piece of chicken breast around 4-5 spears of asparagus; secure with toothpicks. Grill about 20 minutes, turning as grill marks appear. The cooking time will vary, based on grill temperature. No pink should be present in chicken.
This is a impressive dish to show off at the table. The asparagus is steamed from the heat of the chicken, and the moisture from the asparagus keeps the chicken from drying out. I usually do this dish with other veggies (such as zucchini chunks)cooked on the grill, since it's really geared towards a light, summery dish. It's nice to go starch-free for a change.