Prosciutto Asparagus Stuffed Chicken - Boneless chicken thighs are stuffed with herbed cream cheese, prosciutto and asparagus. Easy enough for a weeknight meal, fancy enough for a dinner party!

Have you guys noticed, all the rage on Facebook right now are those "how to" videos that are sped up? Most of the time they are cutesy cookies or beautifully ornate cakes that in real time probably take 7 hours and 10 years of decorating experience. However, the other day I saw one (I wish I could find it now to show to you but I lost it, eek) and it was for a chicken thigh that was rolled up and stuffed with sun dried tomatoes and mozzarella.

Umm, I like to stuff things! You might recall one of my most popular recipes of all time is Pesto Mozzarella Stuffed Pork Chops. And then there is Fontina Stuffed Chicken Marsala, Spinach & Fontina Stuffed Turkey Meatloaf, Stuffed Spaghetti Squash. Oh, I almost forgot, my MOST PINNED recipe ever is a Stuffed Pork Tenderloin! Get the point yet? No? Okay, how about a tutorial for making the Italian classic, Braciole? Heck, I even stuffed a cheesecake when I made my Apple Pie Stuffed Cheesecake! My point is, I like to stuff things, I just haven't gotten around to making a video! My bad.

After I watched the video, I got my brain working and decided to create a new stuffed chicken recipe. I ran right out to the store and grabbed boneless chicken thighs, herbed cream cheese, asparagus and prosciutto.

Prep is pretty easy. Set up two shallow bowls; one with flour and breadcrumbs mixed together and the other with your egg. Pound out your thighs (this makes stuffing and rolling so much easier) with a meat mallet. Spread a layer of cream cheese, top with a slice of prosciutto and add a few trimmed asparagus stalks. Now you just roll it up, dip in the egg and then the breadcrumb mixture. If you are having a hard time keeping your rolls together, jam a tooth pick in there to hold it together. Just remember to take the toothpicks out before serving, you know, to avoid impaling your family's mouths.

After your chicken is stuffed and rolled, heat up some oil in a non stick, oven proof pan. If your pan isn't as large as mine, don't crowd them or the breadcrumbs won't crisp up; they'll end up soggy. So if your pan is small, plan on browning in batches. Once all the rolls are browned on both sides, toss the whole pan in the oven for about 20 minutes. Please make sure your chicken is cooked thru using a quick read thermometer. Sometimes stuffed chicken can take a little longer than you expect.

That's it. I served my chicken bundles over a creamy herbed rice but I think it could also go well with potatoes or even a simple herbed pasta, like angel hair.

Have you ever successfully recreated anything you've seen in one of those quickie videos?

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