These Asiago Stuffed Chicken Rolls, can be a main course, along with a starch and veggies, but they make a terrific appetizer as well.

For a long time, I only made these rolls as the focus of a main meal, along with Saffron rice and some vegetables of one sort or the other. They do, however, make a very nice starter dish, and may be wrapped in Bacon, Pancetta, or, as in this version, slices of Prosciutto.

Ingredient Notes

*The Ingredients for Asiago Stuffed Chicken Rolls*

This particular appetizer version of my Asiago Stuffed Chicken Rolls uses Prosciutto as a wrapping. Pancetta would also work, I am sure, although I have not actually tried that yet. Generally, however, I have used Bacon to wrap the rolls, but I experimented with Prosciutto this time around. It works well enough, but on the whole I think I prefer using Bacon for this dish. If you wish to substitute, you will likely need 6, or even 8 slices of bacon, depending on their size.

The Basic Method

*Asiago Cheese Stuffing Mixture for Chicken Breasts*

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.

*Chicken Breasts Stuffed with Asiago Cheese Mixture*

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

*Asiago Stuffed Chicken Rolls wrapped with Prosciutto*

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

Chicken Rolls ready for the Oven — *Chicken Rolls ready for the Ove*n

When you are ready to cook, preheat your oven to 325 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.

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