Chicken thighs, stuffed with asparagus spears & swiss cheese, then wrapped with prosciutto and pan-fried in this Italian-influenced dish. This recipe was inspired by a Rachel Ray recipe with some variations/additions of my own.
Prep Time: 25 min
Cook Time: 12 min
1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 sprig fresh rosemary
24 asparagus sprigs
8 slices swiss cheese
8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
8 thin slices prosciutto
Salt and freshly ground black pepper
2 lemons, cut into thin wedges
Drizzle balsamic vinegar
1. Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
3. Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil.
4. Open the chicken thighs, lay them flat on a cutting board, and season with salt and pepper, to taste. Place one slice of swiss cheese and 3 asparagus sprigs on each thigh, wrap and secure with a toothpick.
*Note: You many want to secure the thighs with a toothpick after they are dipped in the garlic mixture and wrapped with the prosciutto. I’ve done it both ways, so choose which way works best for you. Either way, be sure and be aware of the toothpicks when the thighs are served.
5. Carefully add the stuffed chicken thighs to the garlic/rosemary mixture, turning to coat. Wrap the chicken pieces in prosciutto. The asparagus sprigs should stick out a bit at the edges. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally. Start with the seam of the proscuitto on the bottom, and as it cooks it will seal itself to the thighs. The prosciutto will be nice and browned, and the swill cheese inside will be nicely melted and fused with the asparagus.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.