For Renee - Proscuitto Wrapped Stuffed Chicken

After reading my blog, my wonderful assistant here at the ad agency Renee, told me that it looked great, however my salmon recipe was the kind of thing that she would just pass by because it required too much time and who the heck has two hours to soak a board, never mind it was a cedar board that she had to go buy, ect. ect. ect....ok Renee, I get your point. So here is a recipe for a elegant stuffed chicken that's easy to make and has that wow factor. It is a favorite dish at the deli and we sell out as soon as it is put on the menu.

What you need

4 large boned chicken breast
1/4 lb. of Proscuitto de Parma
Wedge of Brie
Asparagus (1 bunch)
1/4 dry white wine
2 cloves peeled garlic
Organic, low sodium chicken broth
1 pat of butter

Prep

Place your chicken breast on a clean cutting board cover chicken with plastic wrap, take a mallet or if you don't own a mallot, find something large and flat and GENTLY pound your chicken breast to flatten.
Salt and pepper chicken and place in a roasting pan that has a touch of oil on the bottom
Boil water in a pot large enough to fit yor asparagus. To prepare your asparagus, hold the tip of the stalk and the end and bend until the tough end breaks off. Discard ends.
Gently blanch your asparagus, do not over cook.
Reserve 4 stalks and cut the remaining aspargus into aprox. 1" pieces
Take one slice of brie, and one aspargus stalk for each breast. Place this into the center of chicken fold your chicken over the aspargus and brie place them fold side down in your roasting pan.
After you have complete this, take your proscuitto and wrap it around the outside of your chicken.
Take the remaining proscuitto and dice it up.
In a small sauce pan on the stove top, sautee the garlic and proscuitto for about 3-5 minutes
Add the white wine & deglaze your pan.
Add a pat of butter to the sauce & 1/4 cup of low sodium chicken broth
Pour this over the chicken
Place in a 350 degree oven for 20 minutes or so, or until the internal temperate of the chicken reaches 165.
Plate your chicken and top with the remaining diced asparagus and sauce from the pan.
Enjoy!