Asparagus - Prosciutto Stuffed Chicken Rolls

Dana Ramsey

By
@DRamsey

My husband and I are on an asparagus kick right now so I keep trying to find ways to use them. We've put them in omlets, etc. and decided to try a chicken roll. They were amazing and very easy.


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Comments:

Serves:

6

Prep:

25 Min

Cook:

25 Min

Ingredients

24
asparagus spears
6
bonless and skinless chicken breasts
6 tsp
dijon mustard
6
fresh sage leaves (nice size)
12
slices provolone cheese
12
slices of prosciutto
3/4 to 1 c
flour
1 c
italian style bread crumbs
1/2 c
grated parmesan cheese
3
eggs lightly beaten
olive oil or melted butter

Directions Step-By-Step

1
In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
2
Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
3
Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
4
Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
5
Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.

About this Recipe

Course/Dish: Chicken
Recipe For: The Best Asparagus