Lemon-garlic-herb chicken with grilled prosciutto-wrapped asparagus and pesto three-bean salad from Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More! by Rachael Ray

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Notes about this recipe

  • VegasCook37 on March 31, 2025

    Makes more like 8 servings as everything RR has huge portions. Way longer than 30 min but good combo of flavors. Let the chicken Marinate a bit and pounded the breasts so they would all cook the same time time. Used toothpicks to keep the procutio on the asparagus. Chicken could use a little more salt. Bean salad was great and used some lemon juice in the end to help keep it green and fresh.

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