• Lisa Jarvis

Prosciutto, Provolone, and Asparagus Stuffed Chicken Breasts



Say good-bye to boring chicken breasts and hello to something special! This is a very creative and delicious way to serve chicken breasts... cheesy, flavorful, and well, a little fancy! The good news is, it was pretty simple to whip up! I just pounded out the chicken breasts thin, seasoned them and added the cheese, prosciutto, and asparagus, then rolled them up. I seared them in a little olive oil and then cooked them for abut 15 minutes in the oven. That's it! A couple of tips....blanch your asparagus spears first in boiling salted water, then drain. This will make sure it is cooked to perfection inside the chicken breast. Also, be sure to secure the chicken rolls with toothpicks and they will turn out so nice! Hope you enjoy this!

Here's what you need; (4 servings)

4 large chicken breasts, boneless, skinless

4 large slices of provolone cheese ( 8 small ones)(I used two slices per chicken breast because I love cheese!)

4 large slices of prosciutto

16 asparagus spears with ends trimmed off

salt and pepper to taste

Italian seasoning to taste

Paprika to taste

1 T olive oil

toothpicks to secure the chicken

First, trim your asparagus ends off. Drop them in boiling water and bring back to a boil. Allow to boil for 2 minutes then remove them and drain in a colander, and rinse them immediately in cold water. Allow them to sit and drain.

Preheat the oven to 400. Cover each chicken breast with plastic wrap and pound them out very thin, but be careful not to tear the chicken. Salt and pepper each piece of chicken. On each one, lay the cheese, then the prosciutto, then lay 4 asparagus spears in the middle. Roll up each chicken breast, securing the bottom with a couple of toothpicks. On the top of each, season with Italian seasoning and paprika.

Heat the oil in a large skillet. With tongs, carefully lay each chicken breast top side down in the hot oil. Allow to cook about a minute or so to get a nice brown color on the top. With the tongs,place each breast in a baking dish. Bake uncovered at 400 for about 15 minutes or until the internal temperature reaches 165. Allow them to rest a few minutes before serving. Remove the toothpicks! :)) Enjoy!


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