Prosciutto-Stuffed Chicken Bake

Prosciutto-Stuffed Chicken Bake
ingredients
•8medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
•8thin slicesprosciutto or 4 pieces Canadian-style bacon, halved
•6cups cooked long grain white and wild rice blend* or cooked white rice
•1/4cup butter
•1cup sliced green onions (8)
•1/4cup all-purpose flour
•1/4teaspoon ground black pepper
•2cups milk
•1cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
•3/4cup grated Parmesan cheese
•1/4cup dry sherry, white wine, or milk
•3/4cup panko (Japanese-style bread crumbs)
•1/2teaspoon dried Italian seasoning, crushed
directions
1.Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.
2.Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.
3.Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.
4.Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).