Shelly's Recipe

Prosciutto-Stuffed Chicken Bake

Category: Chicken

8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
6 cups cooked long grain white and wild rice blend* or cooked white rice
1/4 cup butter
1 cup sliced green onions (8)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 cups milk
1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
3/4 cup grated Parmesan cheese
1/4 cup dry sherry, white wine, or milk
3/4 cup panko (Japanese-style bread crumbs)
1/2 teaspoon dried Italian seasoning, crushed

Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.

Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.

Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.

Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

Tip:

If cooking packaged long grain and wild rice blend, do not use the seasoning packet.

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.

Serves 8