ASPARAGUS - PROSCIUTTO STUFFED CHICKEN ROLLS

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Asparagus - Prosciutto Stuffed Chicken Rolls image

My husband and I are on an asparagus kick right now so I keep trying to find ways to use them. We've put them in omlets, etc. and decided to try a chicken roll. They were amazing and very easy.

Provided by Dana Ramsey

Categories     Chicken

Time 50m

Number Of Ingredients 11

24 asparagus spears
6 bonless and skinless chicken breasts
6 tsp dijon mustard
6 fresh sage leaves (nice size)
12 slices provolone cheese
12 slices of prosciutto
3/4 to 1 c flour
1 c italian style bread crumbs
1/2 c grated parmesan cheese
3 eggs lightly beaten
olive oil or melted butter

Steps:

  • 1. In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
  • 2. Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
  • 3. Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
  • 4. Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
  • 5. Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.

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