Description
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
- 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
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). 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 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).
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 2