Chicken Breast stuffed with prosciutto, asparagus, and gorgonzola

[Jensen]

Chicken Breast stuffed with prosciutto, asparagus, and gorgonzola

Serves 1 as Main Dish.

This is a very low-fat (but tasty!) main dish. I've put the ingredients in for one serving but obviously the recipe can be expanded for as many servings as desired.

• 1 boneless, skinless chicken breast
  
• 15 g prosciutto (shaved)
  
• 15 g crumbled gorgonzola cheese
  
• 4 asparagus spears
  
• 1 large egg, lightly beaten
  
• 1/4 c fine dry breadcrumbs
  

Pound out chicken breast to about 1/4" thickness.

Cover with thinly shaved prosciutto and gorgonzola cheese. Lay the asparagus spears across the chicken breast. (I had two going in one direction and two in the other and allowed the tips to stick out of the roll.)

Roll the chicken breast up and wrap tightly in plastic wrap. Refrigerate for an hour or so.

Preheat oven to 350 F.

Remove plastic wrap (I know, it seems like such an obvious thing to say...) and dip roll first in the beaten egg and then in the breadcrumbs.

Bake for 45 minutes.

Keywords: Main Dish, Easy, Chicken, Dinner

( RG1658 )