Prosciutto Stuffed Breasts

INGREDIENTS

• 4 breasts
• 8 thin slices prosciutto or 4 slices Canadian Bacon
• 6 c brown rice, cooked.
• 1/4 c butter
• 1 c sliced scallions (about 8)
• 1/4 c AP flour
• 1/4 tsp pepper
• 2 c milk
• 1 c chopped asparagus (about 12 spears)
• 3/4 c parmesan
• 1/4 c sherry
• 3/4 c panko
• 1/2 tsp Italian seasoning, mortared

PREPARATION

1. Heat oven to 375
2. Make pockets in the breasts and stuff with prosciutto or Canadian bacon.
3. Spread rice in 13" x 9" pan.
4. Top with chicken, cover with foil.
5. Bake 35 minutes.
6. Meanwhile, make sauce: In mashed potato pan, melt butter on medium
7. Add scallions, cook 3-5 minutes.
8. Whisk in flour and pepper until well mixed.
9. Add milk, all at once, whisking to combine.
10. Cook and stir until thickened and bubbly.
11. Stir in asparagus, 1/2 c parmesan and the sherry.
12. In a 2-c measure, combine remaining parmesan with panko and Italian seasoning.
13. Pour sauce over chicken; sprinkle with crumbs.
14. Bake, uncovered 30-40 minutes orr until 170.

( bhg.com )

-- JMag Guthrie - 2015-01-12