Prosciutto Wrapped Asparagus Stuffed Chicken with Scallion Smashed Potatoes.

Dinner is served! This asparagus stuffed chicken is on the menu tonight.

This is a MEAL. 

A perfect-for-spring, healthy and comforting meal. We love it! 

Oh yes. 

Today we’re stuffing our chicken with asparagus and eating it! And throwing a bunch of scallions in our mashed potatoes. 

It’s going to be good. 

While the title seems ridiculously complicated, the dish itself is not! There is, indeed, asparagus (and brie cheese!) stuffed in the chicken breasts. And the entire thing is wrapped in prosciutto. But it comes together easily… and deliciously!

By cutting a pocket into the chicken breast, you can stuff it with brie and the asparagus spears. Then we wrap the entire thing in prosciutto (I’m always into this) so the cheese doesn’t spill out while cooking. The prosciutto also gets so crispy crunchy, like super thin bacon. It’s wonderful.

It’s flavorful! 

The chicken starts in a skillet and finishes in the oven, which also allows the asparagus to roast. 

So you have your chicken and vegetables in one little pouch! 

To take things really over the top, I like to serve this with scallion smashed potatoes. I mean, this plate is so wonderful to serve your family or friends. 

These scallion smashed potatoes are a little refreshing spring take on the classic. Now, I’ve rambled for years about how when it comes to traditional meals (like thanksgiving or christmas, where mashed potatoes are served), I prefer the classic, plain version.

However! When it comes to a special spring dinner, be it easter or even just… a random Wednesday night, I don’t mind a little something extra. 

First, I keep the skins on when mashing the potatoes, bringing more texture to the dish. Eddie absolutely loooooves mashed potatoes this way!

Then, I throw in a bunch of sliced scallions. They add a little crispy crunch, some delicious onion-y flavor and all around bring the meal together.

Just look at this! The dish is so satisfying.

It’s not a meal that comes out of my kitchen every night. However, it does remind me of the dinners my mom made nearly every night when I was growing up. Plus, it’s something that everyone really loves. And the leftovers are good too!

You can’t beat a good meal like this. 

Prosciutto Wrapped Asparagus Stuffed Chicken

Prosciutto Wrapped Asparagus Stuffed Chicken

Yield: 4 people

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

This asparagus stuffed chicken is loaded with brie cheese, asparagus spears and wrapped in prosciutto. Serve with scallion smashed potatoes!

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5 from 24 votes

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Ingredients

• 4 chicken breasts
• kosher salt and pepper
• 8 ounces brie cheese
• 12 to 16 asparagus spears, woody stems removed
• 8 slices of prosciutto
• 1 tablespoon olive oil
• 1/2 cup chicken stock

scallion smashed potatoes

• 3 pounds baby yukon gold potatoes
• 6 tablespoon unsalted butter
• 1 garlic clove, minced
• ¼ cup half and half
• 4 scallions, thinly sliced
• kosher salt and pepper

Instructions 

• Preheat the oven to 400 degrees F.
• Use a sharp knife to cut a “pocket” into the side of each chicken breasts. I do cut from top to bottom so the asparagus can fit, but don’t cut the whole way through - you don’t want to fully butterfly it. If you do by accident - it’s fine! Because we’re going to wrap it in prosciutto.
• Sprinkle the chicken all over, inside and out, with salt and pepper. Stick 2 ounces of brie cheese inside the pocket of each chicken breast. Stick 3 to 4 asparagus spears in next. Wrap the chicken breast with a slice or 2 of prosciutto. I find that 2 slices really works best to hold everything (the cheese!) inside.
• Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken breasts to the skillet and cook until the prosciutto is crispy on both sides, about 3 to 4 minutes per side. Pour the stock in the skillet.
• Transfer the skillet to the oven uncovered and roast for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Make sure the thermometer is in the chicken and not in the brie!
• Serve immediately with the scallion smashed potatoes.

scallion smashed potatoes

• Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
• Heat the butter and milk in a small saucepan over medium heat. Once melted, add in the garlic. Turn off the heat.
• Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted butter. Add in a few big pinches of salt and pepper - at least ¼ teaspoon of salt to start, but you may need more. Smash some more and taste. Smash in the sliced scallions. Taste and season with more salt and pepper if needed before serving.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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I appreciate you so much!

Wish someone would make me this every night!