Asparagus and Mozzarella Stuffed Chicken

By March 16, 2017


  • 2 large skinless, boneless chicken breast halves
  • 8 asparagus spears, trimmed and divided
  • ½ c shredded mozzarella cheese, divided
  • salt and pepper to taste
  • ¼ c seasoned bread crumbs


Preheat oven to 375. Grease an 8×8 baking dish.

Place chicken between two sheets of heavy plastic/ freezer bag / parchment paper and firmly pound to a ¼ in thickness. Sprinkle with salt and pepper.

Place 4 spears down center of breast and spread ¼ c cheese over asparagus. Roll up chicken and place seam side down in pan. Sprinkle with bread crumbs.

Bake about 25 min or until juices run clear.