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
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!