Asparagus and Mozzarella Stuffed Chicken Breasts

Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour.

Rated 4.5 from 255 votes

Prep Time

20M

Total Time

45M

Servings

2 servings

2 large skinless, boneless chicken breast halves

salt and black pepper to taste

8 asparagus spears, trimmed - divided

1/2 cup shredded mozzarella cheese, divided

1/4 cup Italian seasoned bread crumbs

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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).

Asparagus and Mozzarella Stuffed Chicken Breasts

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