6 thin slices of prosciutto
4 c. cooked brown rice
1/4 c. butter
1 c. diced green garlic
1/4 c. flour
1/4 t. pepper
2 1/4 c. milk
1 bunch asparagus, diced
3/4 c. shredded cheese
3/4 c. panko bread crumbs
Make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 prosciutto, folding or cutting as needed to fit. Spread rice in a large baking dish. Top with chicken. Bake, covered, for 25 minutes at 375 degrees. Meanwhile, for the sauce, in a medium saucepan melt butter over medium heat. Add green garlic; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus and cheese. Pour sauce over chicken and top with panko. Bake, uncovered, for 30 minutes more or until chicken is no longer pink
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