Grilled Chicken with Crispy Pancetta, White Asparagus and Brown Butter

Pan-seared chicken breasts roasted with crispy pancetta, served alongside sautéed mushrooms and blanched white asparagus in a brown butter sauce.

Chicken Main Course High Protein Asparagus Pancetta

Estimated Nutrition

Calories

845.2

kcal / serving

1690.4 kcal total

Carbs

6.3g

per serving

12.6 g total

Fat

66.4g

per serving

132.8 g total

Protein

57.1g

per serving

114.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Fruits

0.5

piece

Lemon

Juice only

Meat

piece

Chicken Supreme

Skin on, breasts with the small bone still attached

Pancetta

NutsSeeds

bunch

Flat leaf Parsley

Chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Divided use

Vegetables

spear

White Asparagus

Woody ends trimmed

120

Chestnut Mushroom

Quartered

Method

Season chicken with salt and pepper and brush with olive oil.

Fry chicken in a medium-heat pan for two minutes per side until golden.

Transfer chicken to a baking tray and roast for 20-25 minutes until cooked.

Bake pancetta on a separate tray for 15 minutes until crispy and drain on paper.

Preheat the oven to 200°C.

Blanch trimmed asparagus in boiling salted water, drain, and refresh in cold water.

Sauté mushrooms in the chicken pan for 5 minutes, then add asparagus and butter to brown.

Stir in the lemon juice and chopped parsley.

Plate the vegetables, top with chicken, and garnish with crispy pancetta.