This is such a classic! I love this because it feels fancy, but it is actually so simple. You can swap out swiss cheese for gruyere or use a different cured meat instead of prosciutto. This is a perfect date night meal or a meal for the whole family!
Details
4 servings
30 minutes
30-40 minutes
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Ingredients
2 chicken breasts
salt and pepper
4 slices prosciutto
4 slices swiss cheese
1/2 cup flour + salt and pepper
2 eggs + salt and pepper
1 cup panko breadcrumbs + salt and pepper
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp dried thyme
1 tbsp olive oil
2 bunches of asparagus, ends of stalks trimmed
salt and pepper
2 tbsp garlic, minced
lemon juice from half a lemon
2 tbsp butter
2 tbsp Dijon mustard
1 tbsp flour + more for thickening the sauce
1/4 cup milk
1/4 cup parmesan cheese, grated
Directions
- Heat oven to 400 degrees.
- Slice each chicken breast in half and pound thin. Season each chicken slice with salt and pepper. Top each piece of chicken with a slice of prosciutto and then a slice of swiss cheese. Lay chicken on plastic wrap and roll up like a sushi roll. Twist ends of plastic wrap and place on a plate. Refrigerate for 15 minutes (up to 30 minutes if you have the time!). The refrigeration allows the chicken to form into rolls and stays secure so you don’t need to use toothpicks. If you don’t have time to refrigerate, just use toothpicks to secure and move on to the next step!
- While chicken is chilling, prepare breading stations. Station one is flour seasoned with salt and pepper. Station two are the eggs, beaten, seasoned with salt and pepper. Station three is the breadcrumbs seasoned with salt and pepper plus the garlic powder, onion powder, and thyme.
- After chicken is done chilling, unwrap from plastic wrap. Roll each chicken in the flour, then the egg, then the breadcrumbs. Place breaded chicken in a 9 x 13 oven safe glass baking dish. Bake in oven for 30 – 40 minutes or until internal temp reaches 160 degrees. Let rest for 5 minutes after taking out of oven (165 degrees is the safe temp for poultry).
- In the last 15 minutes of chicken baking, heat skillet over medium heat with olive oil. Add asparagus and drizzle with a tiny bit more olive oil. Season asparagus with salt and pepper. Sauté asparagus until softened and browned a bit (10-15 minutes). Add minced garlic and lemon juice in the last 2-3 minutes of sautéing. Depending on the size of your asparagus, you may need to do this in two batches. Keep one batch warm on a plate covered in foil while cooking the other batch.
- While asparagus is cooking, melt butter in a small saucepan over medium heat. Add Dijon mustard and whisk. Whisk in flour, stirring constantly. Add milk and turn heat up to high, bringing to a boil, still stirring constantly. Turn heat back down to medium low. Let simmer for a few minutes. If sauce seems really thin, add more flour. If sauce seems really thick, add more milk. Turn heat off and add parmesan cheese. Taste, and add salt and pepper if needed.
- To plate, distribute asparagus evenly among four plates. Top with chicken and drizzle sauce over top.
- Enjoy!
