Prosciutto and Asparagus Rolled Chicken Breasts with Creamy Balsamic Sauce
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
3½ tbsp olive oil
8 large asparagus spears, cut into 1 inch pieces
salt and pepper
4 large boneless skinless chicken breast halves
1 tbsp basil
4 slices prosciutto
4 slices parmigiano reggiano cheese (you can substitute your favorite here, I like Kraft shredded Italiano cheese)
1 tbsp balsamic vinegar
Cream Sauce:
2 tbsp olive oil
2 tbsp butter
¼ onion, minced
2 tbsp balsamic vinegar
1 cup heavy cream
½ cup grated parmesan cheese
Instructions
Preheat oven to 400.
Heat a skillet over medium heat, then add 1½ tbsp olive oil and the asparagus. Season with salt and pepper and saute for 2-4 minutes.
Flatten the chicken by placing in a zip loc bag and pounding with a meat mallet. Lay flat on a cutting board.
Layer an even amount of prosciutto, basil, cheese and a handful of asparagus on each breast and then roll. Use a toothpick to seal the rolls.
Place chicken in a shallow baking dish with just enough water to cover the bottom. Bake uncovered at 400 for 40 minutes.
To make the cream sauce, heat olive oil and butter in a pan over medium heat. Stir in the onion and cook until caramelized, about 15 minutes.
Stir in the balsamic vinegar and cook for 1 minute before stirring in the cream.
Bring to a simmer then remove from heat and stir in the parmesan cheese until melted. Serve over chicken and rice.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2012/05/prosciutto-and-asparagus-rolled-chicken-breasts-with-creamy-balsamic-sauce/