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
- Heat oven to 375
- Make pockets in the breasts and stuff with prosciutto or Canadian bacon.
- Spread rice in 13" x 9" pan.
- Top with chicken, cover with foil.
- Bake 35 minutes.
- Meanwhile, make sauce: In mashed potato pan, melt butter on medium
- Add scallions, cook 3-5 minutes.
- Whisk in flour and pepper until well mixed.
- Add milk, all at once, whisking to combine.
- Cook and stir until thickened and bubbly.
- Stir in asparagus, 1/2 c parmesan and the sherry.
- In a 2-c measure, combine remaining parmesan with panko and Italian seasoning.
- Pour sauce over chicken; sprinkle with crumbs.
- Bake, uncovered 30-40 minutes orr until 170.
( bhg.com )
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JMag Guthrie - 2015-01-12
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Topic revision: r1 - 2015-01-12 - JMagGuthrie