Prosciutto-Stuffed Chicken with Asparagus {Cast Iron AND Instant Pot Recipe}
Servings
4servings
Servings
4servings
Ingredients
Instructions
Cast Iron Skillet
  1. Heat oven to 450°F. Turn stove on medium temperature. For Instant Pot, push saute button and allow for screen to read HOT.
  2. Butterfly chicken breasts horizontally. Open each breast in half and pound with meat mallet, pan or rolling pin to about 1/4″ thickness. Season both sides with salt and pepper. Place chicken cut side up and add 2 pieces of prosciutto, 2 pieces of thinly sliced provolone cheese and 8-10 fresh basil leaves.
  3. Roll chicken lengthwise and tie together using kitchen twine. Repeat for other piece of chicken.
  4. Once skillet is hot, add 1 TBS of butter and 1 TBS oil. Add chicken to cast iron skillet and sear for about 2 minutes per side.
  5. Transfer cast iron skillet to oven and baked until internal temperature reaches 165°F or about 7-9 minutes.
  6. Transfer chicken to plate and allow to rest for about 5-10 minutes. Once rested, cut chicken into 1/2″ slices.
  7. Return skillet to stove over medium heat. Add 1 TBS butter and melt. Once melted, add in mushrooms. Cook, turning once or until mushrooms have turned a golden brown color. Season with salt and pepper. Once seasoned, add in chicken broth and red wine vinegar. Allow for the sauce to simmer until it’s been reduced and thickens.
  8. Add in remaining 1 TBS of butter and herbs and stir. Serve over cut chicken.
Instant Pot
  1. Push saute button and allow for screen to read HOT.
  2. Butterfly chicken breasts horizontally. Open each breast in half and pound with meat mallet, pan or rolling pin to about 1/4″ thickness. Season both sides with salt and pepper. Place chicken cut side up and add 2 pieces of prosciutto, 2 pieces of thinly sliced provolone cheese and 8-10 fresh basil leaves.
  3. Roll chicken lengthwise and tie together using kitchen twine. Repeat for other piece of chicken.
  4. Once inner pot is hot, add 1 TBS of butter and 1 TBS oil. Add chicken and sear for about 2 minutes per side.
  5. Once browned, remove chicken from the pot and replace with trivet. Place chicken breasts on top of trivet and add 1 cup of chicken stock or water.
  6. Close lid and seal the pot. Press poultry and adjust the time to 8 minutes. Once timer goes off allow for 5-8 minute natural pressure release.
  7. Transfer chicken to plate and allow to rest for about 5-10 minutes. Once rested, cut chicken into 1/2″ slices.
  8. Drain juice from pot and place inner pot back into Instant Pot. Press saute button and allow pot to read HOT. Add 1 TBS butter and melt. Once melted, add in mushrooms. Cook, turning once or until mushrooms have turned a golden brown color. Season with salt and pepper. Once seasoned, add in chicken broth and red wine vinegar. Allow for the sauce to simmer until it’s been reduced and thickens.
  9. Add in remaining 1 TBS of butter and herbs and stir. Serve over cut chicken.
Recipe Notes