Chicken, Asparagus and Prosciutto Roll-ups

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

  1. Preheat oven to 350 degrees
  2. Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
  3. Flatten chicken breasts so they are 1/4" thick
  4. Place one slice of Proscuitto on flattened chicken
  5. Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
  6. 4-5 stalks of Asparagus layed across short side of chicken
  7. Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
  8. Do same to all 4 breasts
  9. Pour egg on plate (I used a styrofoam plate for easy clean-up)
  10. Pour bread crumbs on another plate
  11. Roll chicken rolls in egg and then in bread crumbs
  12. Heat olive oil in fry pan and brown rolls on all sides
  13. Spray 8 x 8 casserole and place rolls in them
  14. Pour broth or wine in frypan and scrape pan. Pour over chicken
  15. Sprinkle rolls with some olive oil.
  16. Bake for 20-25 minutes, till meat is no longer pink
  17. This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)
https://throwtogethermeals.com/2013/03/chicken-asparagus-and-prosciutto-roll-ups/

 

Chicken and Veggie Pasta

1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced

Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted.  Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.

Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.

Place pasta to pasta bowls; top with chicken and veggies and serve.

Lattice Top Chicken Bake

Chicken Casserole

Almost forgot about this recipe I use to make years ago. It was very good then as I remember but changing it up a little with combinations of soup and flavored onions took it up a notch for sure. It’s one of those meals that is easy for after work.

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