Friday, March 26, 2021

Prosciutto Stuffed Chicken Bake with Asparagus and Rice

This tasty BHG recipe is baked in one dish. If you don’t need 8 servings cut the recipe in half leaving one chicken breast per person. You can substitute the asparagus for broccoli, whichever your family prefers. Serves 8 Total Time 1.5 hours.


8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)

8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
    • Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning. 

    • Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (165 degrees F). 


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