Prosciutto Stuffed Chicken Bake

•* 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, cal. (kcal) 547, Fat, total (g) 17, chol. (mg) 109, sat. fat (g) 6, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 47, vit. A (IU) 632, vit. 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 (mg) 222, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Photo by Mishell R.
Adapted from bhg.com

PREP TIME

40

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 8

    chicken breasts

  • 8

    slices or prosciutto or 4 pieces of Canadian bacon, halved

  • 6

    cups cooked rice

  • 1

    cup sliced green onions

  • 1/4

    cup butter

  • 1/4

    cup all purpose flour

  • 1/4

    tsp. pepper

  • 2

    cups milk

  • 1

    cup coarsely chopped asparagus (12 stalks) OR BROCCOLI

  • 3/4

    cup grated parmesan cheese, divided

  • 1/4

    cup white whine or milk

  • 3/4

    cup bread crumbs

  • 1/2

    tsp. Italian seasoning

Directions

With small sharp knife make a 2 inch wide horizontal slit in the side of each breast to create a deep pocket. Stuff each with 1 piece of prosciutto, folding or cutting as needed to fit. Spread rice in the bottom of a 13X9 pan. Top with chicke. Bake, covered, in a 375 oven for 25 minutes. For Sauce: cook green onions in hot butter for 3-5 min. Whisk in flour and pepper until well combined. Add milk, all at once, whisking to combine. Cook and stir until thickened and bubbly. Stir in asparagus, ½ cup of Parm. Cheese and wine. In a small bowl combine bread crumbs, remaining parm. Cheese and seasoning. Uncover chicken. Pour sauce over and sprinkle with crumbs. Bake uncovered 25-30 min.

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