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Stuffed Chicken

Asparagus and Mozzarella Stuffed Chicken Breasts - Ms Vee

Cook: 25 mins Total: 45 mins Servings: 2 Max Servings: 2 Yield: 2 servings 2 larges skinless, boneless chicken breast halves Salt and black pepper to taste 6 asparagus spears, trimmed & divided ½ cup shredded mozzarella cheese, divided ¼ cup Italian seasoned bread crumbs

  1. Preheat oven to 375° F (190° C). Grease a baking dish.

  2. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness. Sprinkle each side with salt and pepper.

  3. Place 3 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.

  4. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a compact roll.

  5. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.

  6. 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° F (74° C).

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