Asparagus and Mozzarella Stuffed Chicken Breasts
Serves 2
The Stuff you need:
- 2 large skinless, boneless chicken breast halves
- salt, black pepper, garlic powder, onion powder, and lemon pepper to taste
- 8 asparagus spears, pre steamed trimmed – divided
- 1/2 cup shredded mozzarella cheese, divided
- 1 egg beaten
- 1/2 cup Italian seasoned bread crumbs mixed with panko
What to do with the Stuff:
- Preheat an oven to 375 degrees F (190 degrees C)
- Grease baking dish or pan (8×8)
- Place each chicken breast between two sheets of heavy plastic (Ziplock freezer bags work) on a solid 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 your chocen spices, coat well, rub in
- Place 4 spears of asparagus down the center of each chicken breast
- Spread about 1/4 cup of mozzarella cheese over the asparagus
- Repeat with the other chicken breast
- Roll the chicken around the asparagus and cheese to make a tidy, compact roll
- Dip in eggwash, then into crumbs fully covering each breast roll
- Place the rolls seam sides down in the prepared baking dish
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 minutes
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
The Culinary Goddess 