Description
A cozy, flavorful main that balances creamy brie, salty prosciutto, tender chicken, and fresh asparagus.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices of prosciutto
- 4 ounces of brie cheese, sliced
- 1 cup asparagus, trimmed
- 1 cup cooked beef, shredded or finely chopped
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Use a sharp knife to slice a pocket into the thick side of each chicken breast without cutting all the way through. Trim asparagus and cut spears to fit inside the pockets (about 2–3 pieces per pocket). Slice the brie thinly so it melts evenly.
- Season the inside and outside of each chicken breast lightly with salt and pepper. Inside each pocket, layer 2–3 asparagus pieces, a few slices of brie, and about 1/4 cup of the cooked beef (shredded or finely chopped). Press the filling gently so it sits evenly inside. Wrap each stuffed chicken breast with a slice of prosciutto and secure with toothpicks if needed.
- Heat a skillet over medium heat and add enough olive oil to coat the pan. When the oil shimmers, sear the stuffed chicken breasts 3–5 minutes per side until the prosciutto is golden and the chicken has good color. Transfer the seared chicken to a baking dish, place in the preheated oven, and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove toothpicks, slice if desired, and garnish with chopped fresh herbs like parsley or chives. Serve warm.
Notes
Use room-temperature brie for even melting. Don’t overstuff the pockets to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 140mg