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.
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
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 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
- 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.
- 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.