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!

asparagus havarti stuffed chicken in cast iron skillet

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.

Havarti and Asparagus Stuffed Chicken

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asparagus havarti stuffed chicken in cast iron skillet

Get the Recipe: Havarti and Asparagus Stuffed Chicken Breasts

Havarti and asparagus stuffed chicken breasts, wrapped with prosciutto. A quick, easy and delicious dinner!
4.86 stars from 7 ratings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings



  • 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


  • 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.
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 413kcal, Carbohydrates: 14g, Protein: 39g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 693mg, Potassium: 527mg, Sugar: 12g, Vitamin A: 500IU, Vitamin C: 1.7mg, Calcium: 372mg, Iron: 0.7mg
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