© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Classic Chef
Servings: 2 to 4
1 pound chicken breast half, boneless and skinless
½ teaspoon salt
¼ teaspoon black pepper
1 pound asparagus spears, 4 to 5 spears per breast
½ pound sliced provolone cheese
¼ pound thinly sliced prosciutto ham
¼ cup Italian or plain breadcrumbs
Preheat oven to 375°F.
Grease an 8 inch by 8 inch, or larger, baking dish.
Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about ¼ inch to ⅜ inch. Sprinkle each side with salt and pepper.
Wrap 4 to 6 asparagus spears with prosciutto, then carefully wrap that with provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil. Bake in the preheated oven until the juices run clear, about 50 minutes. Place one additional piece of prosciutto and 2 or 3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
Serve with cannellini bean, tomato side dish — 1 can cannellini, 1 can petite diced tomatoes, 1 teaspoon sage, 1 teaspoon oregano, and ½ onion slow cooked for 30 minutes.