Asiago Stuffed Chicken Rolls

Asiago Stuffed Chicken Rolls

For a long time, I just made these rolls as the focus of a main meal, along with a starch, usually 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
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
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;

Cutting Pockets in Chicken Breast
Cutting Pockets in Chicken Breast

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
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
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 Oven

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.

Your Recipe Card:

Asiago Stuffed Chicken Rolls

These Asiago Stuffed Chicken Rolls, can be a main course, along with a starch and veggies, but they make a terrific appetizer as well.
Course: Appetizer
Cuisine: Italian
Keyword: Asiago Cheese, Basil, Chicken, Prosciutto, Scallion
Author: John Thompson

Ingredients

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

Instructions

  • Chop the scallions and blend with the cheese, basil, salt, and pepper.
  • Cut pockets in the side of each chicken breast to about three-quarters of the entire depth.
  • Stuff each breast with the cheese mixture and wrap them with two slices of the Prosciutto each.
  • Bake the rolls in a lightly greased pan, Prosciutto seam downward, for about 45 minutes in a 325-degree oven.
  • Allow the rolls to rest for 5 minutes and then serve whole, or sliced as desired.

Comments, questions or suggestions most welcome!