This can easily be modified to be stuffed with something other than asparagus, or substitute any ingredients you like.
INGREDIENTS: (serves 4)
4 chicken breasts (I used 8 thin sliced breasts)
8 slices provel cheese, or similar (2 per serving)
thin sliced prosciutto (1 or 2 per breast)
16 pieces of asparagus
balsamic vinegar
olive oil
butter
salt/pepper
filling:
1/2 c mayo
squirt of dijon mustard
minced garlic (to taste)
grated parmesan
salt, pepper
chopped parsley
squirt of lemon juice
some zest of lemon (optional)
tarragon
crust mixture:
bread crumbs
grated parmesan
DIRECTIONS:
Preheat oven to 475F.
If you're not using thin sliced breasts, then pound each chicken breast to like 1/4" thickness.
Microwave the asparagus for 90 seconds.
Finish the asparagus off in a skillet:
Heat skillet to med heat. Add in olive oil. Add in asparagus.
Stir in some balsamic vinegar, salt, pepper, then stir. Add in some butter.
After asparagus is nice n sauteed set aside.
In a bowl combine bread crumbs and parmesan (I also added some left over crumb mixture that I had from making crusted rack of lamb)
In a 2nd bowl mix together the filling ingredients. This will be spread inside the chicken, and on the outside so that the bread crumb mixture sticks to it.
Lay out a piece of prosciutto. Lay chicken breast on top of it. Set a slice of cheese on top of it.
Spread a little of the filling mixture. Set 4 pieces of asparagus on top of it, then another slice of cheese.
(add 2nd chicken breast on top of all of that if using the thin sliced breasts).
(If using pounded breasts fold it up to enclose the filling as much as possible).
Wrap prosciutto around the stuffed chicken breast.
Brush some of the filling mixture on the outside of the stuffed breast, then coat with the bread crumb mixture.
Grease a baking pan, and sprinkle on some garlic, salt, & pepper.
Place chicken breasts on baking pan & bake for 25min.
I served with sauteed mushrooms and wild rice.
note: next time I think I'll use pounded chicken breasts so that everything holds together better (cheese oozed out of it) and I may put the prosciutto on the inside instead of the outside. I dunno.
more photos:
filling (before being stirred):
