Havarti and asparagus stuffed chicken breasts, wrapped with prosciutto. A quick, easy and delicious dinner!
For the chicken:
4boneless, skinless chicken breasts
Salt and freshly ground pepper
12thin stalksasparagusbottom 1 or 2-inches cut off
8slicesHavarti cheesesliced 1/4 inch thick
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.