- 4
Ingredients
- 1 3/4 pounds skinless, boneless chicken breast
- 1/4 cup plus 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/4 cup finely chopped flat-leaf parsley
- 1 1/2 tablespoons finely chopped fresh rosemary plus 8 thick rosemary branches with leaves stripped off (branches optional)
- 1 tablespoon finely chopped thyme leaves
- Finely grated zest of 1 lemon
- Fine sea salt
- 1/2 cup dry white wine
- 1 1/2 pounds asparagus (preferably mixed white and green spears), trimmed
- SPECIAL EQUIPMENT: 8 (8-inch-long) thick rosemary branches or wooden skewers, soaked in water 30 minutes.
Preparation
Step 1
Carefully cut chicken lengthwise into 1/3-inch-thick strips. In a bowl, combine chicken, oil, parsley, rosemary, thyme and zest; stir well to combine. Marinate in refrigerator, covered, at least 2 hours or overnight.
Heat oven to 450º with rack in middle. Arrange strips on a large platter in a single layer. Season both sides with salt, then roll up lengthwise and thread onto skewers.
Heat a grill pan or large nonstick skillet over medium-high heat. Grill skewers just until golden, 2 minutes per side, then transfer to a 9- x 13-inch baking dish. Pour wine over skewers; bake until chicken is cooked through, 8 to 10 minutes. Meanwhile, grill asparagus, turning occasionally and seasoning with salt, until tender, about 8 minutes. Transfer asparagus to a serving plate; drizzle with oil. Serve chicken warm with pan juices and asparagus.