Asparagus and Mozzarella Stuffed Chicken Breasts

Asparagus and Mozzarella Stuffed Chicken Breasts

169
Madenish 9

"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."

Ingredients 45 m {{adjustedServings}} servings 390 cals

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 57.4 g
  • 115%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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).
Tips & Tricks
How to Make Roasted Chicken Breasts

A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.

Penne with Chicken and Asparagus

This light and tasty pasta is ready in about 30 minutes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 169

  1. 240 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Terri Newby
4/9/2010

After reading the other comments about dryness, I rolled the asparagus and cheese in the chicken. Then spread a thin layer of fat free mayo over the chicken and rolled it in panko crumbs. It stayed moist and looked beautiful.

oopsadazy27
5/11/2010

Great! I fixed the "dried out" problem by wrapping two strips of bacon around the outside of each rolled up chicken breast. My three and four year-olds and my husband all loved it!

Cheryl's Cooking Now!
4/7/2010

This is very good. As another mentioned is was very dry. So I used cream of chicken soup pour over chicken roll. And to spice it up I used 1 tsp garlic, rubbed into each piece of chicken along with salt & pepper.