This asparagus and mozzarella stuffed chicken 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.
Ingredients
- skinless, boneless chicken breast halves: 2 piece
- salt and black pepper: (to taste)
- asparagus spears: 8 piece (trimmed)
- mozzarella cheese: 0.5 cup (shredded)
- Italian-seasoned bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
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Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound 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.
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Place four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls. Transfer chicken, seam-side down, to the prepared baking dish and sprinkle bread crumbs over top.
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Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Vanessa Bergen
