It all started with a partial package of cream cheese. Luckily I happened to have some other delicious ingredients like prosciutto hanging around, and this skillet dinner came about! Most of our dinners, and a good part of the recipes that make it to the blog, start with a little something leftover I have on hand. In this case it happened to be cream cheese, with that I added some herbs fresh from the garden, and used it to stuff the chicken with some fontina. Then the chicken is wrapped in prosciutto and roasted with a strawberry lemon glaze and a side of asparagus. This recipe is awesome for at home date nights and entertaining because it has a great presentation factor. No one needs to know it’s actually really easy to make!
I’m a little obsessed with asparagus, and so I tend to include it in as many meals as possible for it’s short season. For tips about how to remove the woody ends from asparagus, check out my recipe for Lemon Chicken and Asparagus Sheet Pan Dinner.
I used a mix of chives and basil, but simply chives are great, as well as tarragon.
Then the chopped fresh herbs are mashed into the cream cheese along with some lemon zest for brightness.
To stuff chicken breasts, cut them in half down the middle but not cutting all the way through. When you open up the cut chicken it will create a heart shape. Divide the cream cheese evenly along with the fontina on one side of the cut chicken, then fold it back together and wrap with the prosciutto. There’s no need to hold the chicken together with toothpicks because the prosciutto keeps everything wrapped up perfectly.
For the strawberry lemon glaze, I like to use a 100% fruit jam without added sugar. The I just mixed in a little fresh lemon juice, and poured it over the partially roasted chicken, (see photo below).
The chicken gets partially roasted before you place the asparagus in and around the skillet.
Then the strawberry glaze is poured over, and it’s baked into perfection. All that’s needed is a little something to sop up that savory sauce.
This skillet dinner stands on it’s own, but if you want to add a little something extra, both risotto and polenta are the perfect partners! 5 from 6 reviews
