4 boneless chicken breasts
1 tablespoon fresh lemon juice
1 teaspoon salt, optional
1/2 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
3/4 pound fresh asparagus, trimmed
1 tablespoon olive oil
2 teaspoons seasoned dry bread crumbs
4 slices low-fat turkey or ham
8 lemon slices for garnish
In medium bowl combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout, but still juicy, about 5-7 minutes. Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approximately 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey or ham and place on top of chicken. Garnish with lemon slices.
