Gruyere, Asparagus & Prosciutto Stuffed Chicken Breast
Enjoy our Gruyère Asparagus & Prosciutto Stuffed Chicken Breast, enhanced with the rich, buttery flavor of our Limited Time Butter Blizzard Garlic Butter Rub. Filled with creamy Gruyère, fresh asparagus, and savory prosciutto, this dish is the perfect seasonal dinner.
Gruyere, Asparagus & Proscuitto Stuffed Chicken Breast
Rated 5.0 stars by 1 users
Prep Time
20 minutes
Cook Time
40-50 minutes
Enjoy our Gruyère Asparagus & Prosciutto Stuffed Chicken Breast, enhanced with the rich, buttery flavor of our Limited Time Butter Blizzard Garlic Butter Rub. Filled with creamy Gruyère, fresh asparagus, and savory prosciutto, this dish is the perfect seasonal dinner.
Ingredients
- 4 – Boneless Skinless Chicken Breasts (6-8oz each)
- 3 TB – Butter Blizzard Garlic Butter Blend
- 8 oz – Gruyere Cheese (sliced)
- 1 Bunch – Asparagus
- 4 Slice – Prosciutto
- 1 – Lemon, sliced thin
- Chopped Parsley for Garnish
Directions
- Preheat your oven to 375 degrees.
- Trim the chicken breasts as needed and then butterfly, being careful not to cut all the way through.
- Place a piece pf plastic wrap on the chicken and pound out to ½” thick,
- Season the chicken with Butter Blizzard Garlic Butter Blend.
- Trim asparagus to remove the purple stems
- Take 6-7 spears of asparagus and form into a small bunch. Wrap with a slice of prosciutto.
- Lay a few slices of gruyere cheese on the chicken and then place a asparagus bunch down on top.
- Wrap up the chicken around the asparagus. It does not need to be fully sealed, in fact seeing the spears stick out of one end is desired for plating.
- Repeat with te remaining chicken and asparagus.
- In a cast iron pan, lay out the sliced lemon and then place the stuffed chicken on top.
- Season the top of the stuffed chicken with Butter Blizzard Garlic Butter Blend and then place in the oven.
- Bake until the internal temperature of the chicken reaches 165 degrees. (About 40-50 minutes)
- Remove from the oven and rest for 10 minutes before serving.
- Garnish with chopped parsley and enjoy!
