Entrees My Fabulous Life

Prosciutto Asparagus Chicken Breasts

I love balsamic chicken and this is a great  twist with prosciutto and asparagus!  I combined two recipes to create this one with the creamy balsamic sauce – can’t have too much balsamic I say!

Prosciutto and Asparagus Rolled Chicken Breasts with Creamy Balsamic Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat oven to 400.
  2. 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.
  3. Flatten the chicken by placing in a zip loc bag and pounding with a meat mallet. Lay flat on a cutting board.
  4. 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.
  5. Place chicken in a shallow baking dish with just enough water to cover the bottom. Bake uncovered at 400 for 40 minutes.
  6. 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.
  7. Stir in the balsamic vinegar and cook for 1 minute before stirring in the cream.
  8. Bring to a simmer then remove from heat and stir in the parmesan cheese until melted. Serve over chicken and rice.



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