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
Preheat oven to 375° F (190° C). Grease a baking dish.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness. Sprinkle each side with salt and pepper.
Place 3 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 compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
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).