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4 OUR YUCAIPA | FEBRUARY 2015 Prosciutto-Wrapped Chicken with Asparagus Did you know asparagus is an aphrodisiac? 1 pound chicken breast sliced thin (2-3 breasts) ground pepper 2 tablespoons flour or a little more 2 tablespoons olive oil Sliced prosciutto 1 bunch asparagus ¼ cup basil pesto 1/3 cup cream If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry and sprinkle with pepper. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot add the wrapped chicken. Cook 5-6 minutes, then flip and cook for another 4-5 minutes or so until browned and reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set aside. (If you don't have a steamer, you can roast the asparagus or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil and then turn off the heat. I serve mine with cooked pasta but could be served with potatoes or bread also. Chocolate Passion Bowl You had me at chocolate. 3 cups cold milk 2 pkg. (4-serving size each) Jell-O Chocolate Flavor Instant Pudding 1 tub (8 oz.) Cool Whip, thawed, divided 1 baked 9 inch square brownie layer, cooled, cut into 1-inch cubes 2 cups sliced strawberries Pour mild into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes until well blended. Gently stir in 1 cup of the whipped topping. Place half of the brownie cubes in 2 qt. trifle bowl or serving bowl; top with half of the pudding mixture, half of the strawberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Recipes for Love By Stacey Parr

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