Recipes and Cooking Prosciutto-Stuffed Chicken Bake 3.6 (58) 8 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 15, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 50 mins Total Time: 1 hr 30 mins Servings: 8 Jump to Nutrition Facts 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 cup cooked long grain white and wild rice blend* or cooked white rice ¼ cup butter 1 cup sliced green onions (8) ¼ cup all-purpose flour ¼ teaspoon ground black pepper 2 cup milk 1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli ¾ cup grated Parmesan cheese ¼ cup dry sherry, white wine, or milk ¾ cup panko (Japanese-style bread crumbs) ½ teaspoon dried Italian seasoning, crushed Directions 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. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes. 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. 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). Tips * 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. Rate it Print Nutrition Facts (per serving) 547 Calories 17g Fat 45g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 547 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 30% Cholesterol 109mg 36% Sodium 899mg 39% Total Carbohydrate 45g 16% Total Sugars 5g Protein 47g Vitamin C 5.9mg 30% Calcium 222.1mg 17% Iron 2.7mg 15% Potassium 532mg 11% Folate, total 32.3mcg Vitamin B-12 0.9mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.