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Cheesy Asparagus & Prosciutto Stuffed Chicken

Chicken breasts pounded thin, breaded with seasoned breadcrumbs and parmesan, then rolled around prosciutto, provolone, and asparagus spears and baked until golden and melted.

45 minutes 2 Original post
Cooking for
2
people — recipe was written for 2

Ingredients

  • 2 Chicken Breasts (1 lb.)
  • Kosher Salt & Pepper
  • 1/2 Cup Italian Breadcrumbs
  • 2 Tbsp Grated Parmesan
  • 4 Tbsp Butter, sliced into 8 pats
  • 8 Slices Thin Sliced Provolone
  • 2 Slices Prosciutto
  • 6 Asparagus Spears, woody ends snapped off
  • 1 tsp Olive Oil

Method

  1. 1

    Preheat oven to 375F and grease a small baking sheet with oil.

  2. 2

    Place the chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/2" thick; season lightly with salt and pepper on both sides.

  3. 3

    Add the Italian breadcrumbs and grated parmesan to a large shallow bowl and mix; coat the chicken on both sides with the breading (pressing it on with your fingers) then place the chicken on the baking sheet (reserve extra breading for later).

  4. 4

    Place two pats of butter on each piece of chicken followed by a slice of prosciutto and two slices of thin sliced provolone.

  5. 5

    Place three asparagus spears on each chicken breast oriented at a diagonal angle and drizzle the asparagus with a little olive oil; fold the chicken up and over the asparagus and flip so the seam side is down.

  6. 6

    Sprinkle some of the extra breadcrumbs + parmesan on the chicken breasts and add two more pats of butter on each; top with two more slices of provolone and bake for 30-35 mins until cheese is golden brown and chicken reaches 165F.