Name: Asparagus and Mozzarella Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 large skinless, boneless chicken breast halves; salt and black pepper to taste; 8 asparagus spears, trimmed - divided; 0.5 cup shredded mozzarella cheese, divided; 1 to 2 tablespoons mayonnaise; 0.25 cup Italian seasoned bread crumbs

Ingredients

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
0.5 cup shredded mozzarella cheese, divided
1 to 2 tablespoons mayonnaise
0.25 cup Italian seasoned bread crumbs

Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
Step 2

Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound 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.
Step 3

Place four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls. Transfer chicken, seam-side down, to the prepared baking dish. Brush chicken breasts with mayonnaise if using and sprinkle bread crumbs over top.
Step 4

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Enjoy your meal!