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.

Prosciutto-Stuffed Chicken Bake
Photo: Blaine Moats
Prep Time:
40 mins
Bake Time:
50 mins
Total Time:
1 hr 30 mins


  • 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


  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).


* 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 (per serving)

547 Calories
17g Fat
45g Carbs
47g Protein
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.

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