Proscuitto wrapped Chicken Breast with Asparagus and Basil Cream Pesto

This meal is fabulous.  It is an excellent winter dish and elegant enough to serve to company.  It sounds more complicated than it actually is!  I served it with crusty bread.  You could also serve it over rice or noodles. 
To make this dish you will need:
8 chicken tenders
8 slices prosciutto
1 bunch green asparagus
2 tablespoons olive oil
1 medium onion cut in half moons
4 tablespoons green pesto (*** recipe below)
1 cup fat free half and half
basil for garnishing
1.)Rinse chicken, drain, wrap in slices of Prosciutto, and set aside.
2.)  Wash asparagus and snap off the light ends.  Cut the stems into several pieces. Add to a microwave safe dish with a little water and cover with a paper towel.  Microwave a few minutes, until the asparagus is tender. Immediately transfer the asparagus into cold water and set aside.
3.)  In a skillet, heat 2 tablespoons olive oil and place the prepared chicken breast into the pan. Cook for 6 minutes, then flip to the other side and cook for another 5 minutes. Remove from pan.
4.)  Add the onions to the pan and cook until soft.
5.)  Pour the cream into the pan, add the pesto and mix gently. Add the asparagus, bring to a boil.  After boiling for a few minutes, the sauce should thicken slightly, add the chicken back to the pan and season if necessary with salt and freshly ground pepper. Sprinkle with basil leaves and serve with potatoes or bread.
                                           Basil Pesto
a half bunch of leaves of basil
1/4 cup walnuts 
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1/2 clove of garlic
Blend all ingredients in either a blender or food processor.