Posted in Experiments, Recipes

Chicken with Prosciutto and Asiago

The other day while blog-surfing I came across a recipe for chicken breasts that were wrapped with bacon and grilled with Cajun seasoning. I’m afraid I forgot to bookmark the link, which is a shame as it was worth sharing, but it inspired me to try something with some Prosciutto I had leftover from some previous culinary experiments. I went more Italian than Cajun and I thought that the Prosciutto would give something of the flavor of bacon but be a little lighter and less cloyingly rich…

The Ingredients

  • 2 Chicken Breasts;
  • 4 slices Prosciutto;
  • 1/3 cup shredded Asiago Cheese;
  • 2 Scallions;
  • ½ tsp. dried Basil;
  • Salt and Pepper.

The Method

First, chop the scallions and then mix them with the cheese and basil, then season with a pinch of salt and a few grindings of pepper;

We are going to be stuffing the chicken breasts so you need to make an incision along one side of each, extending it almost the full length, to about three-quarters of the depth, in order to form pockets.

Now, stuff each pocket with one half of the cheese and scallion mixture and close the pocket.

Wrap each breast with two slices of the Prosciutto, overlapping each slice on the underside.

When you are ready to cook, preheat your oven to 350 degrees and place the breasts, prosciutto seam side down, in an oiled baking dish and bake for about 45 minutes. Allow to rest for 5 minutes or so and then serve, slicing the rolls if desired.

The Verdict

Well, folks, I’m actually going to holdback the verdict for right now. I served these with saffron rice, as well as a nice vegetable side-dish that will be the feature of tomorrow’s post. Stay-tuned…


I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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