Chicken, Asparagus and Prosciutto Roll-ups
Chicken, Asparagus and Prosciutto Roll-Ups
My husband and I really loved this. He says it looks like a nice dish for a dinner party. I believe this is a good dish if you are watching your carbs or a diabetic. It sounds kind of time consuming but if you prepare everything before you start rolling then it goes smoothly. If you have any ideas for alternative items to put in rolls you can comment on this recipe and we'll see what other roll-ups we can make.
Ingredients
- 2 Chicken Breasts sliced 1/4" thick (I bought 4 thin sliced already)
- 4 slices of Prosciutto
- 16 - 20 thin stalks of Asparagus (depending on size of breasts or what you have on hand)
- 1/2 cup shredded cheese or 4 slices of your favorite cheese (I used shredded Montery & Colby)
- 1/2 cup Planko Bread Crumbs (Pre-seasoned or season yourself)
- 1 egg, beaten
- 1/2 cup chicken broth or maybe wine
- Some olive oil for drizzling and some for browning
Instructions
- Preheat oven to 350 degrees
- Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
- Flatten chicken breasts so they are 1/4" thick
- Place one slice of Proscuitto on flattened chicken
- Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
- 4-5 stalks of Asparagus layed across short side of chicken
- Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
- Do same to all 4 breasts
- Pour egg on plate (I used a styrofoam plate for easy clean-up)
- Pour bread crumbs on another plate
- Roll chicken rolls in egg and then in bread crumbs
- Heat olive oil in fry pan and brown rolls on all sides
- Spray 8 x 8 casserole and place rolls in them
- Pour broth or wine in frypan and scrape pan. Pour over chicken
- Sprinkle rolls with some olive oil.
- Bake for 20-25 minutes, till meat is no longer pink
- This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)