Asparagus Stuffed Chicken Breast

Looking for something different to serve on Easter Sunday?  With asparagus in season, this is a delicious way to serve it.

• 1 lb asparagus
• a 2 lb chicken breast, butterflied and pounded with a mallet
• salt and pepper to taste
• 1 T garlic
• ¼ lb prosciutto
• 4 oz fontina cheese
• 1 ½ c mashed potatoes
• olive oil

Cut the dried ends of the asparagus off.  Bring a pot of salted water to a boil and add the asparagus.  Cook for seven minutes or until tender – not soggy.  Drain and set aside.

Preheat the oven to 350 degrees.

Place the prepared chicken breast on a piece of wax paper and season with salt and pepper.  Spread garlic over breast.  Layer, first the prosciutto, then the cheese, then the mashed potatoes and finally the asparagus.  Fold the breast over the filling and tie with cooking twine.   Brush the breast with olive oil and bake for thirty minutes uncovered.