Chicken Breast Stuffed With Asparagus, Provolone and Prosciutto
"This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner"."
photo by Monisha K.
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 lb chicken breast halve (boneless, skinless)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb asparagus spear (4-5 per breast)
- 1⁄2 lb provolone cheese (sliced)
- 1⁄4 lb prosciutto ham (thinly sliced)
- 1⁄4 cup breadcrumbs (Italian or Plain)
directions
- Preheat oven to 375 degrees F (190 degrees C).
- Grease an 8x8 (or larger) baking dish.
- Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
- Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
- Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
- You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
- Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
- Delicious - I hope you enjoy.
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Reviews
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Delicious! Simple and fresh flavors.
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I must have done something incorrectly. When I cut into the chicken the provolone was hard and not melted and the prosciutto was hard and way to salty. I was very disappointed. The chicken was dry. The asparagus was delicious!! Where did I go wrong???? -
I think this recipe is great!! However, I found the temp. was too high. I always make a new recipe exactly as written. Next time, I will bake at 350 and check in a half an hour. -
This was a very easy recipe to follow. My family of four loved this meal. I sliced the boneless breast to make it thinner. Will definitely make this again.
Tweaks
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I used fresh broccoli that was blanched before adding to the chicken breast because that was what I had. Also used two types of cheese, provolone and mozzerella. Came out extra yu my!
RECIPE SUBMITTED BY
Classic Chef
Littleton, 0
<p>I am only the father of a chef, but do enjoy wonderfully prepared dishes. I love to define and formulate many different and exciting dishes and meals.</p>
