Prosciutto-Stuffed Chicken Bake

Makes: 8 servings

Prep: 40 mins Bake: 375°F 50 mins to 55 mins

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 cup all-purpose flour
• 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

• Tip 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)

• Servings Per Recipe 8,
• Calories 547,
• Protein (gm) 47,
• Carbohydrate (gm) 45,
• Fat, total (gm) 17,
• Cholesterol (mg) 109,
• Saturated fat (gm) 6,
• Monosaturated fat (gm) 3,
• Polyunsaturated fat (gm) 1,
• Dietary Fiber, total (gm) 2,
• Sugar, total (gm) 5,
• Vitamin A (IU) 632,
• Vitamin C (mg) 6,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 13,
• Pyridoxine (Vit. B6) (mg) 1,
• Folate (µg) 32,
• Cobalamin (Vit. B12) (µg) 1,
• Sodium (mg) 899,
• Potassium (mg) 532,
• Calcium (DV %) 222,
• Iron (DV %) 3,
• Percent Daily Values are based on a 2,000 calorie diet