Brie, Asparagus & Prosciutto-Stuffed Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

4 (8-oz.) boneless, skinless chicken breasts

2 tsp. kosher salt

2 tsp. freshly ground black pepper, divided

8 prosciutto slices (from about 8 oz.)

4 (1/2"-thick) brie slices

16 pencil asparagus stalks, trimmed

2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter

5 garlic cloves, finely chopped

2 tbsp. fresh lemon juice

1 tbsp. heavy cream

1 tsp. honey

Directions

Arrange a rack in center of oven; preheat to 375°. Using a sharp knife, carefully slice into thickest side of a chicken breast parallel to cutting board, being sure not to slice all the way through, just enough so it can lay flat open with edges in tact. Season all over with salt and 1/4 tsp. pepper. Repeat with remaining chicken.

Place 4 pieces asparagus into crevice of each chicken breast. Wrap 2 slices of prosciutto around each slice of brie. Place the brie on top of asparagus. Fold one side over the other, covering filling.

In a 12" cast-iron or ovenproof skillet over medium-high heat, heat oil until shimmering. Cook chicken, undisturbed, until golden brown, 4 to 6 minutes. Turn chicken, then transfer skillet to oven.

Bake stuffed chicken until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 10 to 15 minutes. Transfer chicken to a baking sheet or plate and let cool slightly.

In same skillet over medium heat, melt butter until bubbling. Add garlic; season with remaining 1 tsp. pepper. Cook, stirring often, until softened and fragrant but not yet golden, 1 to 2 minutes. Add lemon juice and bring to simmer. Add cream and honey and cook, stirring, until thickened slightly, 1 to 2 minutes more. Return chicken to pan to serve.

Nutrition

• Calories: 577
• Total Fat: 30 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 234 mg
• Sodium: 1095 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 67 g