Asparagus and Mozzarella Stuffed Chicken Breasts recipe

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Ingredients

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Nutrition Info

390.4 calories
carbohydrate: 13.3 g
cholesterol: 147.3 mg
fat: 10.8 g
fiber: 1.8 g
protein: 57.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 581.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

  2. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

  3. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.

  4. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

2 servings

Recipe Note

This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.

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