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Prosciutto wrapped chicken with stilton & asparagus
A simple, flavoursome meal perfect for any occasion, whether it's a busy weekday or a special weekend treat. This recipe features slow-grown chicken breasts wrapped in savoury prosciutto, stuffed with seasonal asparagus spears and Stilton cheese. The saltiness of the prosciutto and the creamy richness of the cheese provide noticeable flavours, while the chicken maintains its moist and flavourful texture.
Serves 2
Prep time: 5 mins.
Cooking time: 30 mins.
Ingredients
- 2 free range chicken breasts
- 4 slices prosciutto
- 1 bunch asparagus
- 50g stilton cheese
- Good quality olive oil
- Salt
- Pepper
Optional - 200g new potatoes
- Rosemary
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Method
Preheat the oven to 190°C (350°F .
1. Begin by carefully slicing each of the two slow-grown chicken breasts horizontally, creating a pocket for the filling. Set the chicken breasts aside on a clean chopping board.
2. Next, prepare the asparagus by trimming off any tough ends and setting them aside.
3. Now, take a block of quality Stilton cheese and cut two approximately 1cm thick slices. Open the pockets in the chicken breasts and insert the Stilton cheese slices. Then, gently place 2-3 spears of asparagus into each pocket alongside the cheese, ensuring they fit snugly. Season with a twist of cracked black pepper and a sprinkle of sea salt, remembering the Stilton is naturally salted.
4. Time to wrap the chicken breasts. Lay two slices of thinly sliced prosciutto on the chopping board. Carefully lift each filled chicken breast, making sure to keep the ingredients together and place them on top of the prosciutto slices. Wrap the prosciutto around the chicken breasts, ensuring they are fully covered. Take another slice of prosciutto and wrap it around the top of each chicken breast, tucking the ends underneath to secure them.
5. Once the chicken breasts are fully wrapped and the filling is secure, transfer them to a baking dish. Place the dish in the preheated oven and bake for approximately 30 minutes, or until the prosciutto is golden brown and the chicken is cooked through.
6. While the chicken is baking, prepare your side dish. Pan roast some new potatoes in a light olive-oil or butter until they are golden and crispy and garnish with a sprig of seasonal rosemary.
7. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving. Slice the chicken breasts, allowing the cheese to ooze. Plate the breasts alongside the pan-roasted new potatoes and enjoy with a chilled white wine. Cheers.