Asparagus and Mozzarella Stuffed Chicken Breasts
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.
Ingreadients :
- 2 large skinless, boneless chicken breast halves
- salt and black pepper to taste
- 8 asparagus spears, trimmed
- ½ cup shredded mozzarella cheese
- ¼ cup Italian-seasoned bread crumbs
Step by Step :
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- 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.
- 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.
- 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).
