This Havarti 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!
Disclosure: This post is sponsored by Armstrong Cheese, a heritage Canadian cheese brand. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
For over 100 years, Armstrong Cheese has continued to provide Canadians with naturally-aged cheeses, just they way cheese artisans made it.
I’m excited to join with Armstrong Cheese to help them introduce 3 new and exciting cheese flavours – Havarti, Monterey Jack with Jalapeno and Garlic & Herb. These new cheese flavours (along with your traditional favourites) are available in the convenient, family-friendly block format now at major retailers.
Each of these three new flavours is perfect for eating out of hand, or to elevate so many different dishes! Learn more about these new flavours and find lots of recipe inspiration at armstrongcheese.ca!
I decided I wanted to create an easy and delicious dinner recipe with the new Havarti. The beautiful Havarti goes perfectly with the asparagus and chicken and together with the salty prosciutto, it’s a great combination of flavours.
Cook’s Notes for Havarti Asparagus Stuffed Chicken
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 Breasts
- 1/4 cup maple syrup
- 2 Tbsp 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.