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!
Serves 2
INGREDIENTS
2 chicken breasts, skinless/boneless
2 pieces prosciutto
1 handful asparagus spears (approx 10)
2-3 tbsp grated or sliced mozzarella cheese, optional
salt and pepper, to taste
olive oil, as needed
optional: sprinkle of paprika and crushed red pepper flakes
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, or until al dente
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
as flat as possible, lengthwise for easy rolling
Lay a piece of prosciutto over each breast
Lay approx 5 spears across each breast, on the end towards you
Plop a tbsp or so of grated mozzarella on the centers of each breast
Sprinkle a little extra pepper over the tops, optional
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 the asparagus on- less dishes- and it’ll have some oil and flavor on it!)
Bake on the middle rack for approx 30 minutes, until chicken is completely cooked through
Transfer to a cutting surface, remove sticks, then let sit for approx 10 minutes to rest
To serve, slice chicken into small rounds…
Serve up over sautéed greens, rice, or however you’d like
Sprinkle some crushed red pepper flakes over the top, optional
Dig in & enjoy!
