Our brie, asparagus & prosciutto bundles are not only one of our most-popular appetizers, but they’re my personal go-to when I need a last-minute addition for any spring event. This combination works so well, I decided I needed an excuse to enjoy it on more than just special occasions, and that’s how this protein upgrade was born. Instead of puff pastry, I’m swapping in chicken for a rich and creamy weekend, date night, or special occasion meal. All you need is a bright salad, roasted vegetables, or roasted potatoes to complete this hearty main, which features a pan sauce that’s velvety, salty, and a little sweet from a drizzle of honey. Here are a few things to keep in mind when making this luxurious spring dinner.
Butterflying the chicken:
Butterflying chicken may seem intimidating, but you got this! With a sharp knife and steady hands, make sure to hold your non-dominant hand flat on top of the chicken breast while you carefully slice through the side parallel to your hand. The chicken should still be attached at the seam and not separated into two cutlets. You’re pretty much creating a pocket to hold the filling.
The filling:
Instead of layering the brie and prosciutto separately, I found it easier to wrap the brie in the prosciutto. You can do whatever is easier for you. I prefer pencil asparagus since they’re thinnest and will make for the easiest bite, but feel free to use a thicker variety. The asparagus should be placed on each side of the prosciutto-wrapped brie. To avoid them from falling out, arrange in the crevice of the breast.
The sauce:
Because the brie melts as the chicken cooks, I decided to use the melty cheese and chicken pan drippings to create the sauce. I only add 1 Tbsp. heavy cream since the base is pretty rich already. But feel free to add more or omit altogether. Honey here might seem odd, but it provides the perfect sweet notes, and it’s a nod to our original bundle recipe. Lemon juice cuts through all of the rich action happening between the brie, salty prosciutto, and chicken.
Storage:
Store the chicken in an airtight container in the refrigerator for up to 2 days. Wrap in foil and reheat in a 350° oven until an instant-read thermometer inserted into the thickest part registers 165°.
Did you try making this? Let us know how it went in the comments!
