Prosciutto-Stuffed Chicken Bake

Talk about time-saving. The chicken's wild rice and broccoli side dish bakes in the same pan, meaning that all you need to do is toss up a simple green salad in order to make it a complete meal. When purchasing prosciutto from a deli, insist that the clerk place sheets of paper between the wafer-thin slices. Without paper, prosciutto slices are nearly impossible to separate.

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Prosciutto-Stuffed Chicken Bake

Reviews (0)

3.5 by 61 people

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  • Makes: 8 servings
  • Prep: 40 mins
  • Bake: 50 mins to 55 mins 375°F

Prosciutto-Stuffed Chicken Bake

Directions

  1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.
  2. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.
  3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.
  4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

From the Test Kitchen

* If cooking packaged long grain and wild rice blend, do not use the seasoning packet.

Make-Ahead Tip

Prepare as directed. Cover and chill for up to 2 days or freeze for up to 3 months. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Cover baking dish with foil. Bake for 1 hour. Remove foil and bake about 30 minutes more or until heated through.

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Nutrition Facts (Prosciutto-Stuffed Chicken Bake)

  • Per serving:
  • 547 kcal cal.,
  • 17 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 109 mg chol.,
  • 899 mg sodium,
  • 45 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 47 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

61 Ratings
517 Days Ago
Thought you weren't to reheat cooked rice. I just saw something saying that it was dangerous. Is this true?
517 Days Ago
Thought you weren't to re heat rice? Isn't' it supposed to be dangerous?
531 Days Ago
Yes, the chicken would be cooked too long at those time frames!
Emily Sorensen 794 Days Ago
Flavor was fantastic, but the chicken was a bit too dry. Next time I may add the sauce at 15 minutes, leave covered to the 45 minute mark, then add breadcrumbs and remove foil.
Maryann DeMarco 961 Days Ago
Chicken came out too dry

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