• 3 uncooked boneless, skinless chicken breasts (6–8 ounces each),
  • butterflied
  • 6 slices prosciutto
  • 1 bunch asparagus, trimmed
  • 1/4 cup sundried tomatoes in oil
  • 1 cup shredded mozzarella, divided
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • Cooking spray


  1. Lay out butterflied chicken breasts, insides facing up, on a clean work surface. Place 2 slices of prosciutto on each breast. Place a small bundle of asparagus (about 5 standard asparagus or 3 jumbo asparagus) on top of the prosciutto, toward one side of each breast.
  2. Divide sun-dried tomatoes and 1/2 cup mozzarella between the breasts. Season with salt and pepper.
  3. Working with one chicken breast at a time, hold the asparagus in place with your fingers, then roll the chicken over the asparagus and other fillings. Repeat with remaining chicken breasts. Use toothpicks to secure the stuffed breasts.
  4. Preheat to 390°F (180°C).
  5. Once is preheated, place stuffed chicken Spray each with cooking spray.
  6. Set temperature to 390°F (180°C), and set time to 26 minutes.
  7. Cooking for extra 12 minutes, remove and top chicken with remaining mozzarella.
  8. When cooking is complete, allow the chicken to rest for 5 minutes before serving.