Prosciutto Wrapped Asparagus Stuffed Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Prosciutto Wrapped Asparagus Stuffed Chicken
Description
This recipe features chicken breasts carefully prepared by creating pockets inside them to hold a stuffing of creamy Brie cheese and fresh asparagus spears. The chicken is seasoned inside and out with kosher salt and black pepper, then wrapped generously with slices of prosciutto, which crisps up when seared and roasted. The prosciutto serves both to seal the stuffing and add a savory, salty crust.
The cooking begins by searing the wrapped chicken in olive oil on the stovetop to brown the prosciutto on both sides, typically about 3 to 4 minutes per side. Chicken stock is then added to the pan before transferring it to a hot oven, roast cooking to ensure thorough doneness while preserving moisture.
This method yields chicken with tender, juicy meat complemented by the melted Brie and slightly crisp asparagus inside. The prosciutto wrapping adds a complementary texture and flavor, balancing the softness within. It pairs well with sides like scallion smashed potatoes, providing a complete and satisfying meal.
Ingredients
- 4 chicken breast
- salt kosher salt
- black pepper kosher salt
- 8 ounces Brie cheese
- 12 to 16 asparagus woody stems removed, spears
- 8 lices prosciutto
- 1 tablespoon olive oil
- 1/2 cup chicken stock
scallion smashed potatoes
- 3 pounds Yukon Gold potatoes baby
- 6 tablespoon butter unsalted
- 1 garlic minced, clove
- ¼ cup half and half
- 4 scallion thinly sliced
- salt kosher salt
- black pepper kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Use a sharp knife to cut a “pocket” into the side of each chicken breasts. I do cut from top to bottom so the asparagus can fit, but don’t cut the whole way through - you don’t want to fully butterfly it. If you do by accident - it’s fine! Because we’re going to wrap it in prosciutto.
- Sprinkle the chicken all over, inside and out, with salt and pepper. Stick 2 ounces of brie cheese inside the pocket of each chicken breast. Stick 3 to 4 asparagus spears in next. Wrap the chicken breast with a slice or 2 of prosciutto. I find that 2 slices really works best to hold everything (the cheese!) inside.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken breasts to the skillet and cook until the prosciutto is crispy on both sides, about 3 to 4 minutes per side. Pour the stock in the skillet.
- Transfer the skillet to the oven uncovered and roast for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Make sure the thermometer is in the chicken and not in the brie!
- Serve immediately with the scallion smashed potatoes.
scallion smashed potatoes
- Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
- Heat the butter and milk in a small saucepan over medium heat. Once melted, add in the garlic. Turn off the heat.
- Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted butter. Add in a few big pinches of salt and pepper - at least ¼ teaspoon of salt to start, but you may need more. Smash some more and taste. Smash in the sliced scallions. Taste and season with more salt and pepper if needed before serving.
User Reviews
Overall Rating
5
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