1. Heat oven to 450°F. Line a 15x10x1-inch jelly-roll pan with foil.

2. Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil in small bowl. Set aside.

3. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. Place 2 slices prosciutto, slightly overlapping, on work surface. Place 1 chicken breast at one end and roll tightly to form log. Repeat with remaining prosciutto and chicken. Transfer to prepared pan. Roast 6 minutes.

5. Meanwhile, toss asparagus with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan with chicken and continue roasting, stirring asparagus once, until asparagus begins to brown and chicken is cooked through, 12 to 15 minutes more. Let stand 3 minutes.

6. Slice chicken diagonally and serve with asparagus. Drizzle with Lemon Dressing. Makes 4 servings.

Per Serving: Calories 325, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 105 mg, Sodium 1, 029 mg, Carbohydrates 3 g, Protein 43 g