Ingredients for Chicken Breast Stuffed With Asparagus Provolone And Prosciutto
- 4 boneless skinless chicken breasts
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pound fresh asparagus spears
- 4 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced prosciutto
- Breadcrumbs
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Italian seasoning
- fresh parsley (optional)
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How to Make Chicken Breast Stuffed With Asparagus Provolone And Prosciutto
- Preheat oven to 375°F (190°C).
- Prepare the asparagus: Snap off the tough ends of 1 pound of asparagus and blanch in boiling water for 2 minutes. Immediately plunge into ice water to stop the cooking process. Pat dry.
- Prepare the chicken: Butterfly 4 boneless, skinless chicken breasts by slicing them horizontally almost all the way through, creating a pocket. Gently pound the breasts to even thickness.
- Stuff the chicken: Layer 4 ounces of thinly sliced prosciutto, 4 ounces of provolone cheese slices, and the blanched asparagus inside each chicken breast pocket. Secure with toothpicks.
- Season the chicken: Season the chicken breasts generously with salt, pepper, garlic powder, and Italian seasoning.
- Bake: Place the stuffed chicken breasts in a baking dish and bake for 30-35 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Rest: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley (optional).
- Serve: Serve immediately and enjoy this delightful and satisfying dish!
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
15g
Fat
128g
Carbs
4g
