Asparagus and Mozzarella Stuffed Chicken Breast
View original recipe at allrecipes.com.
With more time at home these last few weeks, have you turned into an amateur chef? That’s okay, we haven’t either…. But when you get sick of canned soup and dish after dish of Tuna Helper, give this recipe a try! It’s ridiculously easy, ridiculously tasty, and comes out looking like a gourmet meal. Why not light a couple candles, pop open that special bottle of wine you’ve been saving for a special occasion, and turn it into a stay-at-home date night?
Ingredients
- 2 large skinless, boneless chicken breast halves
- salt and black pepper to taste
- 8 asparagus spears, trimmed, divided
- ½ cup shredded mozzarella cheese, divided
- ¼ cup Italian seasoned bread crumbs
Directions
- Preheat your oven to 375℉. Grease an 8×8-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 ¼ inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about ¼ 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).