Asparagus and Mozzarella Stuffed Chicken Breasts98 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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.” - by Madenish
Original recipe yields 2 servings
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- 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.
- 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.
- 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).
Amount Per Serving (2 total)
- 390 cal
- 10.8 g
- 13.3 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"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 ..." See moremoist and looked beautiful."
Cheryl's Cooking Now!
"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 s..." See morealt & pepper."
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