Chicken Saltimbocca With Roasted Asparagus - cooking recipe

Ingredients

1 1/3 lb chicken fillets, each cut into three pieces
12 None small thyme sprigs
6 None large slices prosciutto, halved lengthways
7 tbsp olive oil
1 lb asparagus, trimmed and cut into 1.5 inch pieces
1 lb white asparagus, trimmed and cut into 1.5 inch pieces
1/2 tsp sugar
1/2 None lemon, juice only
1 None orange, juice only
3 tbsp maple syrup or honey
1/2 bunch chervil, roughly chopped

Preparation

Preheat the oven to 400\u00b0F. Season the chicken with salt and freshly ground black pepper. Place a sprig of thyme on each piece of chicken and wrap with a piece of ham. Heat 3 tbsp of oil and brown the chicken pieces over high heat for 1-2 mins on each side. Reduce the heat and cook gently for another 15-20 mins until the chicken is cooked through, turning occasionally.
Meanwhile place the rest of the oil in the roasting pan, add the asparagus and toss well to coat. Season with salt, freshly ground black pepper and sugar and roast in the oven for 10-15 mins, turning once until tender and golden in places.
Remove the asparagus from the pan and keep warm. Place the roasting pan on the stove, stir in the lemon and orange juice and simmer for 1-2 mins. Add the maple syrup or honey and heat gently. Return the asparagus to the pan and toss to coat in the glaze. Add the chervil and season to taste. Serve with the chicken.