This cheese and asparagus stuffed chicken is wrapped in prosciutto and glazed with maple syrup and grainy mustard for a quick, easy and delicious dinner. Just pop it in the oven and enjoy!
Havarti goes perfectly with asparagus and chicken is perfect with salty prosciutto. All wrapped up together and it’s a great combination of flavours!
Ingredients and Substitutions
Chicken – boneless, skinless chicken breast will work the best for this stuffed chicken.
Asparagus – trim the asparagus to just slightly longer than the chicken breasts, so just a bit sticks out the ends.
Havarti Cheese – slice or shred the havarti cheese.
Prosciutto – salty prosciutto wrapped around the chicken both salts the chicken and keeps the moisture in the chicken.
Recipe Tips
Any time I stuff chicken with cheese, I know some of it is going to cook out, so I chose my cast-iron skillet for this one, so that I could enjoy the lovely, crispy cheese that cooks out. If you have a cast-iron skillet, I highly recommend it. If not, any oven-proof baking dish is fine. I think it goes without saying though that you shouldn’t leave behind the cheese that escapes when enjoying this dish :)
The salty prosciutto will add a bit of salt to the chicken, but a little seasoning on the inside is still a good idea. Maybe just a bit lighter hand than you might usually use with chicken.
Get the Recipe: Havarti and Asparagus Stuffed Chicken Breasts
Ingredients
Glaze:
- 1/4 cup maple syrup
- 2 Tablespoons grainy mustard
For the chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 12 thin stalks asparagus, bottom 1 or 2-inches cut off
- 8 slices Havarti cheese, sliced 1/4 inch thick
- 4 slices prosciutto
Instructions
- Preheat oven to 375 F. and lightly grease a cast-iron skillet or any oven-safe baking dish. Prepare glaze by stirring together the maple syrup and grainy mustard. Set aside.
- Lay chicken breasts upright on a cutting board and using a sharp knife, slice through the side lengthwise, cutting almost but not all the way through to the other side. Open up the split breast and flatten a bit with your palm. Spoon 1/2 tsp. of the prepared glaze mixture on to the opened chicken breast and spread with spoon to cover. Season with a bit of salt and freshly ground pepper. Place 3 asparagus stalks on the right side of the opened breast. Top with 2 slices of Havarti cheese. Fold the left side of the breast over-top. Wrap stuffed breast with a slice of prosciutto, tucking the ends underneath. Place in greased skillet or baking pan. Repeat with the rest of the chicken breasts.
- Place in preheated oven and bake for 25 minutes. Remove from oven. Generously brush chicken with glaze and return to oven for a further 10 minutes, or until chicken tests done (165F) with a thermometer.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hi Jennifer,
Is there a substitute for grainy mustard? My husband has been to five different stores and no one has it…even Loblaws. I’m hoping perhaps just Dijon might work. Hoped to make this for dinner tonight.
Thanks so much.
Jan
Hi Jan and absolutely, Dijon is fine. Just use a a tiny bit less (1 1/2 Tbsp maybe), as it is stronger in flavour than the grainy mustard. Enjoy!
Jennifer, Absolutely love your blog. It’s my go-to for new flavorful recipes.
Thanks so much, Derek :)
This is a winner! The DH cleaned his plate and wants the left overs for tomorrow.
So glad you both enjoyed it, Nancy! We love this dish here, too :) Thanks!
Love this combination! Such a simple delicious option for dinner!
Thanks so much, Jenny. Love these easy and delicious dinner!
It has been ages since we enjoyed Havarti and I’m so glad you reminded me about this delicious cheese. I love the crispy cheese that escaped the chicken, such a great idea to bake in a cast iron skillet. I can almost smell this baking now!
Thanks Tricia and yes, havarti melts so beautifully and all the better in a cast iron pan!
This is definitely a company-worthy meal, it’s got such a fancy restaurant vibe to it, and of course, your signature skillet presentation is fabulous!
Thanks Sue and yes, my skillet is easy the most used pan in my kitchen :)
Anything that is wrapped with Prosciutto has to be good! Love this dinner idea – thanks Jen!
Thanks so much, Anna :)
YES! Those cheesy crispy bits that leak out onto the pan are the BEST! Waaaaaay back when, I remember melting cheese in the microwave and it would have little crispy bits if you left it too long and it was so good! Love stuffed chicken and that glaze with the maple syrup and mustard is fantastic. Sweet/savoury for the win! Pinned! Have a great week :) !!
Thanks Dawn and yes, the sweet and savoury is a favourite :)
Oh goodness, now THIS is a chicken dinner!! The flavors going on here sound absolutely delicious Jennifer! I love that you stuffed the chicken with asparagus and havarti! Plus that prosciutto with a maple and grainy mustard glaze?!? SWOON! Absolute perfection! Cheers, friend!
Thanks so much, Cheyanne :)
I think I’d walk to your house from here for some of that chicken, Jennifer! Or maybe bike it – I could get there by dinner time :)
Love all these flavours and last year I started roasting asparagus with maple syrup and was quickly addicted. Add prosciutto, chicken and cheese to the mix and I’ll never leave the dinner table.
Perfectly beautiful as always!
Lol thanks Robin :)
Havarti melts so beautifully – your pictures prove it. I like the flavor and crunch of asparagus with chicken and that prosciutto ‘veil’ is just the icing on the cake.
Thanks so much, Milena. It was a great combination of flavours :)
Dinner has never looked better – what an absolutely mouthwatering meal!
Thanks so much, Laura :)
This stuffed chicken looks absolutely amazing Jennifer! And so totally easy. I know my husband Tom will be a total fan. The saying winner, winner, chicken dinner fits this dish to a T!
Thanks so much, Mary Ann. Loved this one, as it was so easy, but tons of flavour going on :)