Tasty Kitchen…

with your host  Kellee and her photographer Jan!  While the children were playing nicely together outside we had our own fun. :) Well, I had fun watching Kellee do all the work.  We made meals to freeze for later.  Since we love photos of food let me start with the nice green asparagus.  Pretty, right?

Next up is the wild long grain rice.  This goes into the bottom of your casserole pan.

Then top the rice with several chicken breasts.  On top of the chicken breasts goes the prosciutto.  Then put it into the oven to begin baking.Meanwhile, as the chicken is baking, I believe you begin making the sauce.  Now things are starting to get a little blurry for me since Elizabeth was needing some attention.  I can’t remember how the sauce goes.  Not to worry though the recipe is included at the bottom of this post!

Once the sauce is done pour it over the chicken.  Mmmm.  Doesn’t that look good?

Then sprinkle with your bread crumb and cheese mixture.  Oh, I did do something.  I measured out the bread crumbs.  :)

Lastly put it in the oven to bake and this is what you get.  There is an incredible aroma that fills your house while this bakes.  It’s great.  You’ll have to try it.  I haven’t actually tried this dish yet, but Kellee says it came out a little dry.  I think when we actually do try this I may make up some more sauce to have on the side.  That should help.

Now go try this recipe for yourself and let me know what you think!

Prosciutto Stuffed Chicken Bake

• 8 medium boneless skinless chicken breasts
• 8 very thin slices prosciutto
• 6 cups cooked long grain white and wild rice blend
• 1 cup sliced green onions
• 1/4 cup butter
• 1/4 cup flour
• 1/4 tsp black pepper
• 2 cups milk
• 1 cup coarsely  chopped, trimmed fresh asparagus (12 stalks)
• 3/4 cup grated parmesan cheese
• 1/4 cup dry sherry, white wine or milk
• 3/4 cup panko bread crumbs
• 1/2 tsp Italian seasoning

With a sharp knife, make a 2 inch wide horizontal slit in the side of each chicken breast to create a deep pocket.  Stuff each piece with 1 slice of prosciutto, folding or cutting as needed to fit.

Spread rice in the bottom of a 9x13 pan.  Top with chicken and bake covered @ 375 for 25 minutes.

Meanwhile, for sauce, in a medium saucepan cook green onions in hot butter over medium heat for 3 to 5 minutes or until tender.  Whisk in flout and pepper until well combined.  Add milk all at once, whisking to combine.   Cook and stir over medium- high heat until thickened and bubbly.  Stir in asparagus, 1/2 cup of the cheese and the sherry.  In a small bowl combine panko, remaining cheese and Italian seasoning.

Uncover chicken and rice.  Pour sauce over chicken and sprinkle  with crumb mixture.  Bake, uncovered 25 to 30 minutes more or until chicken is no longer pink.

Makes 8 servings.

MAKE AHEAD:   Prepare and bake as directed.  Cover and chill for up to 2 days or freeze for up to 3 months.  To reheat:  thaw casserole in refrigerator  48 house, if frozen.  Bake, covered with foil in 375 oven for 1 hour.  Remove foil and bake 30 minutes more or until heated through.