Prosciutto-Stuffed Chicken Bake

Prosciutto-Stuffed Chicken Bake + enlarge image
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43 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
40 mins
Bake:
50 mins to 55 mins 375°
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Prosciutto-Stuffed Chicken Bake

Ingredients
8
medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
8
thin slices prosciutto or 4 pieces Canadian-style bacon, halved
6
cups cooked long grain white and wild rice blend* or cooked white rice
1/4
cup butter
1
cup sliced green onions (8)
1/4
teaspoon ground black pepper
2
cups milk
1
cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
3/4
cup grated Parmesan cheese
1/4
cup dry sherry, white wine, or milk
3/4
cup panko (Japanese-style bread crumbs)
1/2
teaspoon dried Italian seasoning, crushed

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.

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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