Prosciutto-Stuffed Chicken

Ingredients

• 8
  medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
• 8
  thin slices prosciutto or 4 pieces Canadian-style bacon, halved
• 6
  cups cooked long grain white and wild rice blend* or cooked white rice
• 1/4
  cup butter
• 1
  cup sliced green onions (8)
• 1/4
  cup all-purpose flour
• 1/4
  teaspoon ground black pepper
• 2
  cups milk
• 1
  cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
• 3/4
  cup grated Parmesan cheese
• 1/4
  cup dry sherry, white wine, or milk
• 3/4
  cup panko (Japanese-style bread crumbs)
• 1/2
  teaspoon dried Italian seasoning, crushed

   
• Directions

  1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.

  2. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.

  3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.

  4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).