Serves 4
Begin with boneless chicken breasts, cut them into thick slices so they resemble chicken tenders, and wrap in prosciutto. Roast them in a hot oven with fennel and sugar snap peas, and garnish with edamame and mint. As you cut off the stem of the sugar snaps, remove the string that runs along the side.
| 4 | skinless, boneless chicken breasts |
|---|---|
| Salt and pepper, to taste | |
| 12 | thin slices prosciutto |
| 4 | tablespoons olive oil |
| 1 | large bulb fresh fennel, stemmed (save a few fronds for garnish), halved, and thinly sliced |
| 4 | ounces sugar snap peas, stemmed with strings removed |
| 2 | cups shelled frozen edamame |
| 2 | tablespoons chopped fresh mint |
1. Set the oven at 425 degrees. Place an empty rimmed baking sheet on the top shelf of the oven to heat it.
2. Cut each chicken breast diagonally into three pieces. Sprinkle with salt and pepper. Wrap each in a slice of prosciutto and secure with a toothpick. Brush them all over with 2 tablespoons of the olive oil.
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3. In a bowl, toss the fennel with 1 tablespoon of olive oil, salt, and pepper.
4. Carefully remove the baking sheet from the oven. Place the chicken on one side, toothpicks down, the fennel on the other, spreading it out.
5. Return the pan to the oven and cook for 14 minutes, or until the chicken is firm to the touch and a meat thermometer inserted into the thickest part registers 160 degrees, and the fennel is tender when pierced with the tip of a knife.
6. Meanwhile, in a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the sugar snaps, salt, and pepper. Cook, stirring constantly, for 2 minutes. Add the edamame and cook, stirring, for 1 minute more or until they are hot. Add the fennel and stir well. Taste for seasoning and add more salt and pepper, if you like.
7. Serve the chicken garnished with the vegetables and mint.