Asparagus Stuffed Chicken With Prosciutto

How To Make Asparagus Stuffed Chicken With Prosciutto

by Yassine
Asparagus Stuffed Chicken With Prosciutto

Asparagus Stuffed Chicken With Prosciutto Recipe

This Asparagus Stuffed Chicken With Prosciutto recipe is the homemade equivalent of one of those fancy (and expensive) ready-prepped chicken ready-meals that comes in a foil tray that you can just stick in the oven and forget about,   but it has the benefit of being both healthier and far kinder on the purse strings.

 

PREP: 10–15 MINS

COOK: 25–30 MINS

SERVES: 4

SUGAR: 3G

KCAL: 253

Ingredients

  • 4 skinless, boneless chicken breasts
  • 4 tbsp low-fat cream cheese
  • 8 asparagus tips
  • 8 slices prosciutto
  • salt and freshly ground pepper

How To Make Asparagus Stuffed Chicken With Prosciutto Recipe

Lighter Serve: Big leafy salad and your choice of dressing

Family Serve: Mashed potatoes and veg of your choice

  1. Place a chicken breast flat on a chopping board and press down with the palm of your Working from the thickest end of the breast, insert a sharp knife two-thirds of the way through the meat, and carefully slice down the length to the thinnest end to create a pocket. Repeat with the remaining chicken breasts.
  2. Spoon a tablespoon of the cream cheese into the pocket of each chicken breast and top with 2 asparagus Close the chicken breasts over the filling and wrap each one with 2 slices of prosciutto, then season with salt and pepper.

TO COOK

Transfer to a foil-lined baking tray and cook in an oven preheated to 180°C/350°F/gas mark 4 for 25–30 minutes, until cooked through, tender and juicy.

TO FREEZE

Transfer the uncooked, stuffed chicken breasts to a labeled freezer bag and freeze them flat for up to 3 months.

TO COOK FROM FROZEN

Remove the stuffed chicken breasts from the freezer and leave to defrost fully in the fridge, ideally overnight, then cook as described in the To Cook section, left, ensuring the chicken is piping hot all the way through before serving.

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