Tag Archives: asparagus

Chicken Stuffed Prosciutto, Asparagus and Goat Cheese

Here is one of the meals I prepared on Sunday – Chicken stuffed with prosciutto, asparagus and goat cheese. I love the fact that I could put these together easily and store them in the refrigerator for a day. I got all the messiness out of the way, and was able to easily pop these in the oven to cook for 20 minutes. Really makes my life a bit easier. I really dislike cooking during the week because I am so tired after work – like most people.

For this particular dish I decided to make chicken breast packed with asparagus, goat cheese and prosciutto. But you can be creative and stuff with many different things: roasted red pepper and provolone cheese, feta and spinach, etc.

I personally love asparagus, especially if it’s on sale. Did you know asparagus in a member of the Lily family? Under ideal conditions, an asparagus spear can grow 10″ in a 24-hour period. Read all about asparagus here – a site dedicated solely to wonderful asparagus.

Chicken Stuffed Prosciutto

4 boneless, skinless chicken breasts
Salt and ground black pepper
Dijon mustard
8 slices prosciutto
1/2 cup crumbled goat cheese
8 asparagus stems, cut in half

Heat oven at 350 degrees. Line a baking sheet with foil and set aside.

Slice chicken breasts horizontally into 2 thin pieces. If necessary, pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper.

Spread each with a thing layer of Dijon mustard. Then top with 2 slices of prosciutto, a little bit of goat cheese and 2 pieces of asparagus.

Roll up the breast and place on the baking sheet seam side down.

As I said, I prepared this meal on Sunday to eat on Monday night. At this point, I just popped these babies into the refrigerator. Monday night I came home, got these out and spread them onto a cookie sheet. Then…

Sprinkle with salt and pepper and place in the oven for 20 minutes.

How were they? Super yummy. The prosciutto was phenomenal and the taste of the goat cheese really added to the overall flavor. Mr.P. passed on the goat cheese. How did I not know he liked it?! You learn something everyday!

Have an idea for a stuffing? Share it!



Ham and Asparagus Breakfast Casserole

Mother’s Day in Boston was beautiful. We couldn’t have asked for better weather. As I said, I prepared a brunch for my family.  An easy option for eggs is to make a casserole. It can be prepared the night before, and just needs to be popped in the oven the next day. I found this great recipe from Cheat Day Cafe, but changed a couple ingredients. Everyone in my family really enjoyed this casserole, and I hope you do too!

Ham and Asparagus Breakfast Casserole


  • 2 tbsp olive oil
  • 1 bunch of fresh asparagus  cut into small pieces
  • 1  red bell pepper chopped
  • 8 cups of cubed French bread
  • 2 c ups shredded cheddar cheese
  • 1 cup cubed ham

Egg Mixture:

  • 1/3 c.up honey
  • 8 eggs
  • 2 1/2 cups milk
  • 1/2 tsp pepper

Heat olive oil in a pan over medium heat. Add asparagus and peppers and cook for 5 minutes.

Meanwhile, spray a glass 9×13 glass casserole pan with cooking spray.

Evenly spread the cubed french bread in the pan.

Next add the ham and 1 cup of the shredded cheese.

When the vegetable are done cooking, add those on top.

Add the egg mixture on top of everything in the casserole. Finish off by adding the remaining shredded cheese to the top.

Cover with foil and refrigerate overnight.

The next day about an hour before eating, bake the casserole at 350 degrees for 45 minutes uncovered until browned and puffy.

Sorry I don’t have a picture of the final product, but I assure you it looks delicious!!! Also on the menu was Blueberry Muffins and a gorgeous Fruit Bouquet.