Chicken Stuffed with Asparagus, Prosciutto and Provolone
There is something so wonderful about a meal that has all of your food groups in one dish! I came across this recipe several years ago when my children were just babies. I was looking for quick and easy meals to put on the table in between feedings. I was tired of always making pasta, or worse, something processed from a box. Don’t get me wrong, we do what we have to do during those years. They are quick and fleeting, and I wouldn’t change a thing - even that boxed hamburger helper thing I used to make weekly! But I was determined to find something healthier -
more well-balanced - to add to the rotation. This recipe, originally from food.com, was a perfect fit from the first time I made it!
What do I love about this recipe?
The best thing about this recipe is its simplicity! For such a sophisticated, well-rounded dish, there is very little prep work. It goes into the oven no active cooking, the presentation is beautiful and it tastes amazing! When I gave up gluten about a year ago, I was still able to make and enjoy this dish simply by opting for gluten free breadcrumbs. It’s no wonder that I continue to make it 9 years later. We are still busy, just with different activities. Now, if I have to take my kids to sports practice, or if I have a PTA meeting, I can get this all set up and then pop it in the oven when we get home!
What sides go best with this dish?
I like to serve this on a bed of mashed cauliflower to add in the "carbs", but the side dish options are endless. You can add potatoes, soup, salad, or another one of your favorite vegetables. If you have any extra asparagus leftover after you make your rolls, you can easily roast it in the oven with the chicken by spraying with olive oil and seasoning with salt and pepper!
So without further adieux, here is the simple recipe!
Chicken Stuffed with Asparagus, Proscuitto and Provolone
1 lb chicken breast halves, butterflied or thin-sliced (about 4-5 pieces)
Salt and Pepper
1 lb asparagus, washed and tough ends removed
1/2 lb sliced, reduced fat Provolone
1/4 lb thin-sliced prosciutto
1/4 cup breadcrumbs (use gluten free breadcrumbs to keep recipe GF)
Preheat oven to 375 degrees.
Season each piece of chicken with salt and pepper.
Wrap 5-6 asparagus spears with a slice of prosciutto. Wrap asparagus and prosciutto roll with a slice of provolone. Wrap each roll with a piece of chicken and place, seam side down, in a medium-sized baking dish. Repeat for each slice of chicken.
Top with salt and pepper. Sprinkle 1 tbs of breadcrumbs on top of each roll.
Cover asparagus tips with aluminum foil to avoid overcooking.
Place in oven and bake for 50 minutes, until chicken is cooked through.
Remove from oven. Place 1-2 slices of prosciutto and 2 slices of provolone over top and return to oven for another 10 minutes, until cheese is melted and browned.