Prosciutto & Asparagus Stuffed Chicken

Stuffed chicken is one of my fave dishes to make… it’s easy, but somehow manages to look impressive too.  Gotta love that.  This combination is one I’ve been making for years.  Sometimes I add fresh basil, sometimes no cheese, but always- always I tell you- it has asparagus and prosciutto.  The combo is heaven.  (Have you seen my Asparagus, Melon, Mozz, & Crispy Prosciutto Salad HERE?)    

I like serving this over sautéed greens… though it’s great over rice, mashed taters, or with cauliflower florets too!

DIRECTIONS

Preheat oven to 400 degrees

Trim or break off ends of all asparagus spears… they’re rough and no fun to chew

Drizzle olive oil over the tops, then toss with a sprinkle of salt and pepper

Bake for approx 4-5 minutes

Meanwhile, begin prepping chicken…

Since these will be rolled, you want the breasts flat and thin…

Place chicken in a large Ziploc (or in between Saran wrap layers),

then pound until it’s evenly thin throughout, one breast at a time

 

Sprinkle salt and pepper over both sides, then lay chicken breasts

Rightly rill up each breast, then stick a toothpick or small

skewer through each to help it together while baking

Tip: my mom taught me to sprinkle a little paprika over the tops of chicken and

other dishes I may want a touch of color on… so I do that with these, totally optional though 🙂

Transfer to a baking sheet (I use the same one I cooked asparagus on- less dishes)

Bake on the middle rack for approx 30 minutes, until chicken is completely cooked through

Go ahead, taste one… no one will know 😉