Thursday, November 7, 2013

Proscuitto-Stuffed Chicken Bake

Today I am sharing a delicious recipe for Proscuitto-Stuffed Chicken Bake that I got from The Better Homes and Gardens Make Ahead Recipes 2013.  I made it several weeks ago and it was really delicious.  I did make some changes to the recipe since my hubby can not eat cheese.  I just added some parmesan after for myself, and it was delicious.

So here it is, a super tasty recipe for Proscuitto-Stuffed Chicken Bake.

Proscuitto-Stuffed Chicken Bake


8 boneless skinless chicken thighs
8 slices proscuitto
2 8.8 oz packages cooked long grain and wild rice
1 8.8 oz package cooked white rice
1/4 cup butter
1 cup sliced green onions (about 8)
1/4 cup flour
1/4 tsp ground black pepper
2 cups milk
1 cup chopped fresh asparagus
3/4 cup grated parmesan cheese
1/4 cup dry white wine
3/4 cup panko
1/3 tsp dried Italian seasonings


Spray a 3 qt or 9 x13 casserole dish with non stick cooking spray.  

Preheat oven to 375 degrees.

In a large bowl mix all rice pouches together and then lay over the bottom of the casserole dish.

Put a slice of proscuitto in center of each chicken thigh and then fold in half.  Then lay chicken on top of the rice.

Cover casserole dish with foil and then bake in oven for 30 minutes.

Next, using a medium saucepan, heat butter over medium heat until melted.

Add green onions and cook until tender, about 3 minutes.

Next stir in flour and pepper, until smooth.

Then add milk all at once and heat until thickened and bubbly.

Stir in asparagus, 1/2 cup cheese, and wine.  Cook until heated through and cheese is melted.

Mix 1/4 cup cheese, panko, and italian seasonings.

Pull casserole dish out of the oven and pour sauce over the chicken and rice.  Then sprinkle with the panko.

Put back in oven and cook another 30 minutes uncovered.

Makes 8 servings.

This was so good and it made a huge amount of food.  Since it was just David and I eating, I froze the rest for another meal.  I hope you enjoy this recipe as much as we did.


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