INGREDIENTS
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2 boneless, skinless chicken breasts
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4 slices prosciutto
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1/2 cup basil leaves
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1 cup shredded mozzarella
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1/2 bunch asparagus, ends trimmed and cut into 2-inch chunks
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4 cups arugula
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2 garlic cloves, minced
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2 Tbs extra-virgin olive oil
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juice from 1/2 a lemon
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pinch of salt and pepper