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Prosciutto-wrapped Chicken Breasts with Goat Cheese and Asparagus

4 servings
Dinner

Characteristics

Featuring BC Products No Added Sugars

Nutritional Facts Per Serving

381
Calories
48.2 g
Protein
4.7 g
Carbs
1.3 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 381
  • Fat 17.9 g 28 %
    • Saturated   6.4 g
    • + Trans 0.3 g 7 %
  • Cholesterol 125 mg
  • Sodium   807 mg 34 %
  • Carbohydrate 4.7 g 2 %
    • Fibre   1.3 g 5 %
    • Sugars   3 g
  • Protein 48.2 g
    • Vitamin A 16 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 16 %

Method

  1. Heat the oil in a large skillet set over medium-high. Season the chicken with pepper (the prosciutto will provide a salty taste). When oil is hot, set chicken in the pan and cook until golden brown, but not cooked through, about 2 minutes per side. Transfer chicken to a plate. 
  2. Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Combine the tomato sauce, stock and pesto in a small pot and set it aside for now. 
  3. With a hot water dampened knife, cut the cheese, widthwise, into 8 equal rounds. Set two rounds of cheese, and 2 asparagus spears, on top of each piece of chicken. Wrap each chicken breast with a piece of prosciutto and set on the baking sheet, cheese-side up. 
  4. Bake the chicken until cooked through, about 20 minutes. While the chicken cooks, loosely cover the pesto flavoured tomato sauce and simmer 5 minutes.
  5. To serve, make a pool of the sauce on each of 4 plates. Set a piece of chicken on each plate, and enjoy.  

Note: Trim the asparagus spears so that they are about the same length as the chicken breast. To blanch the asparagus, cook in boiling water 1 minute. Drain well, cool in ice-cold water, and then drain again.

Serving Suggestions

Serve the chicken with a couple of side dishes created from recipes in our website collection, such as Rice Pilaf with Leeks, Red Pepper and Mushrooms and Green Bean Salad with Tahini Dressing.

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