1 tablespoon butter
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
salt and pepper
12 asparagus spears, tough ends removed
4 slices prosciutto (thin slices)
1 cup grated monterey jack cheese
Preheat oven to 375 degrees. In a large skillet over medium heat, melt butter and oil. Brown chicken about 5 minutes on each side. Season with salt and pepper on both sides. In a wide skillet over medium heat, add asparagus and water to cover. Cook, uncovered, until tender-crisp, about 5 minutes. Drain under cold water. Transfer chicken to 4 individual 4x6 gratin dishes lightly coated with nonstick cooking spray. Lay prosciutto on top of each chicken breast. Place 3 asparagus spears on top of prosciutto. Sprinkle with cheese. Bake, uncovered, until heated through and bubbly, about 25 minutes.