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Prosciutto, asparagus & fontina stuffed chicken


  • Preheat oven to 200°-220°C fan forced (220°-240°C normal).
  • Briefly blanch the asparagus in boiling water until crisp-tender. Drain well.
  • Batten out the chicken breasts to an even thickness under plastic wrap.
  • Lay the prosciutto on top of each chicken breast and then top with the asparagus and fontina cheese. Roll up, wrap in the crepinette and place in a lightly oiled roasting tray. Cook in the oven for 10-12 mins, until firm to the touch.
  • When ready, remove the chicken from the tray and allow to rest for about 5 mins, before slicing.
  • While the chicken is cooking, heat 1 tbsp oil from the chargrilled capsicums in a heavy-bottomed pot and gently saute the onion and garlic. Then add 1 tbsp capsicums with the tomatoes, balsamic and sugar. Mix well and gently cook down, adding ¼ cup stock as you do so. Add the basil and toss to heat through.
  • Arrange the sliced chicken in a round on individual plates, spoon a good dollop of the sauce in the centre and serve with your favourite green vegies alongside.


  • 4-8 thick slices asparagus spears, peeled
  • 4 chicken breasts, skinless
  • 4-8 slices prosciutto
  • shavings of fontina cheese
  • crepinette (caul fat)
  • olive oil spray
  • 1 small bottle chargrilled capsicums, with the oil
  • ½ large onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cans diced tomatoes
  • a good splash of balsamic vinegar
  • a good pinch of sugar
  • 1-1½ cups chicken or vegetable stock
  • 1 tbsp basil leaves, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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