Chicken Pesto Prosciutto with asparagus and cheese rosemary scones

Remember to make each dish your own.  Improvise if you do not have all of the ingredients!

Ingredients (prep 10 minutes, (cooking time 25-35)
4 chicken breasts or thighs
6 slices of prosciutto
pesto (we make homemade- see sauces)
asparagus
olive oil
salt and pepper

Scones (prep 10 minutes, cooking time 20-25)
2 cups of flour
1 Tbsp baking powder
6 Tbsp of butter
1 Tbsp honey or sugar ( don't be afraid to make substitutions if you do not have the ingredients!!)
1 egg
3/4- 1 Milk
3 Tbsp Rosemary
Sea Salt and pepper
1 cup of grated cheese
Feel free to skip the cheese or add other herbs and spices. Make it your own!

Instructions  (read all of the instructions first!)

1. Pre-heat oven to 425

2. Make pesto or buy Pesto.

3. Make an incision in the chicken breast or spread out the chicken thighs and insert pesto.  Place on the prosciutto and wrap as if it were a roll. Place in a clear glass cooking pan.  Repeat 4 times.  Place in oven for 25- 30 minutes.

4. Time to make the scones!  Mix flour, baking power and salt into a bowl. Add rosemary.  Add butter and mix with a fork until it is evenly distributed.  Beat one egg and add the milk. Pour into the mixture with the grated cheese. Mix well.  Put some flour on your hands and make the mixture into a Big Pancake.  It will be about 1 inch high and 5 inches wide. Place in over for 20 minutes.













5. Wrap the asparagus into prosciutto. Season with salt and pepper I usually wrap about 4-5 into one prosciutto. Pre heat pan for minutes with grape seed oil.  Cook each side for about 4 minutes.