- 1 Tablespoon olive oil
- 4 boneless skinless chicken breasts
- 4 ounces cream cheese, softened, 1/2 a regular sized package
- 1 Teaspoon lemon zest
- 1 Tablespoon freshly squeezed lemon juice
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon black pepper
- 4 slices fontina cheese, 3-4 ounces
- 8 thin slices prosciutto, 4 ounces
- 1 bunch of asparagus, about 2 pounds, see notes
- 1/4 cup strawberry jam, fruit juice sweetened
- 1/4 cup freshly squeezed lemon juice
- Preheat the oven to 400ºF.
- Butterfly the chicken breasts by placing them on a cutting board. Then place one hand on the top of the chicken breast. Using a very sharp knife, carefully cut through the middle like you would slice a bagel. Be careful not to cut all the way through, you want to leave a seam on the other side. Open the chicken breast into a butterfly or vague heart shape. Repeat with the remaining chicken breasts and set them aside.
- To make the cream cheese mixture, place the cream cheese, lemon zest, lemon juice, chives, basil, sea salt, and black pepper into a mixing bowl. Mash the ingredients together until they’re completely mixed together. Divide the cream cheese mixture evenly between the chicken breasts. Spread the cream cheese on one side of the butterflied chicken. Then top the cream cheese with 1 slice of fontina each, and fold the chicken breasts back together. Next wrap 2 slices of prosciutto around each chicken breast.
- Add the olive oil to a large, (6.5 quart) oven proof skillet and make sure all the surfaces are coated before adding the prepared chicken.
- Roast the chicken in the oven for 10 minutes to partially cook the chicken.
- While the chicken is roasting prepare the asparagus by removing the woody ends. Make the strawberry glaze by mixing the jam and lemon juice together.
- When the chicken has cooked for 10 minutes, remove it from the oven, and carefully place the asparagus in and around the skillet. Then pour the strawberry glaze over the top and return the pan to the oven to finish cooking. Continue to roast the chicken along with the asparagus until the chicken is completely done in the middle, another 10-15 minutes.
Most store bought asparagus has woody ends, so a 2 pound bunch usually yields no more than 1 1/2 pounds which is perfect for this recipe.
The asparagus I used for this recipe was on the large side, so it took a full 10 minutes to cook, but if you have really thin spears they will cook in less time.