Havarti and Asparagus Stuffed Chicken Breasts

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Havarti and asparagus stuffed chicken breasts, wrapped with prosciutto. A quick, easy and delicious dinner!
Add to Collection



  • 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.

Nutrition Information:

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