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.

Ingredients:

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

8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved

8 cups cooked long grain white and wild rice blend (don’t add seasoning packet), cooked white rice or jasmine rice 

1/4 cup butter

1 cup sliced green onions (8)

1/4 cup all-purpose flour

1/4 teaspoon ground black pepper

2 cups milk

1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli

1/4 cup grated Parmesan cheese 

1/4 cup dry sherry, white wine, or milk

3/4 cup panko (Japanese-style bread crumbs)

1/2 teaspoon dried Italian seasoning, crushed

• Directions: 
• 
  
• Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit. 

• Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes. 

• 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).