Asparagus - Prosciutto Stuffed Chicken Rolls
By
Dana Ramsey
@DRamsey
1
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.
Ingredients
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24asparagus spears
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6bonless and skinless chicken breasts
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6 tspdijon mustard
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6fresh sage leaves (nice size)
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12slices provolone cheese
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12slices of prosciutto
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3/4 to 1 cflour
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1 citalian style bread crumbs
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1/2 cgrated parmesan cheese
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3eggs lightly beaten
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·olive oil or melted butter
How to Make Asparagus - Prosciutto Stuffed Chicken Rolls
- 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.
- 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.
- 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.
- 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.
- Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.
About Asparagus - Prosciutto Stuffed Chicken Rolls
Course/Dish: Chicken
Recipe For: The Best Asparagus
