Recipe by Madenish
"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."
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skinless, boneless chicken breast halves
salt and black pepper to taste
asparagus spears, trimmed - divided
shredded mozzarella cheese, divided
Italian seasoned bread crumbs
After reading the other comments about dryness, I rolled the asparagus and cheese in the chicken. Then spread a thin layer of fat free mayo over the chicken and rolled it in panko crumbs. It stayed moist and looked beautiful.
Here's a nifty little trick to combat the "dryness" problem most reviewers have experienced. I make a similar dish called Chicken Rollatini which uses hot ham copicolla and provolone cheese rolled up in the chicken breast. While baking, I marinate a can of drained mushrooms in cooking sherry and about 5 minutes before I take the chicken out, I pour this over the chicken. Delich!!!
Great! I fixed the "dried out" problem by wrapping two strips of bacon around the outside of each rolled up chicken breast. My three and four year-olds and my husband all loved it!
This is very good. As another mentioned is was very dry. So I used cream of chicken soup pour over chicken roll. And to spice it up I used 1 tsp garlic, rubbed into each piece of chicken along with salt & pepper.
Great Dish, asparagus was perfectly done, to keep the chicken moist I covered it with tin foil for about 10-15 min as soon as I took it out of the oven. I will definately make this recipe again.
Super simple to make and very tasty. My chicken was not dry, but my asparagus was still pretty crunchy. I think I'll steam it for a few minutes next time. Mine took a little longer to cook - about 7 extra minutes.
This is a good recipe as long as you do something to make up for the dryness of the chicken. I read the other reviews and decided to spread pesto on the inside and outside of the chicken. I pounded out the chicken and then brushed pesto on it before rolling and then brushed pesto on the outside before sprinkling on the breadcrumbs. I went a little too easy on the cheese on the inside and would probably add more next time since most of it tends to melt out the sides (which makes for great crispy cheesy goodness if you use a spatula).
I used 6 very large skinlees boneless breasts of chicken. Did not get them as thin as I would have liked but they worked out fine. I adjusted the amount of the ingredients to accomodate my portions. I used miracle whip, infused with fresh smashed garlic, dried basil, oregano, rosemary and a bit of sea salt. Rubbed the mayo mixture on both sides of chicken placed the aspargus inside chicken, then shredded mozzarella, rolled and placed toothpicks through chicken and asparagus as mine were quite large. Then rolled each piece in Panko bread crumbs and placed in (pam sprayed) glass baking dish. Placed in oven for 45 minutes (covered after 25 minutes). As they were baking in oven, I sauteed fresh portabella mushrooms in olive oil, a bit of butter and sherry. Poured the mixture over the top of chicken breasts and baked for another 10 minutes uncovered. I believe my chicken breasts took longer due to the size of the breasts and my aspargus as well. DELISH!!!! VERY VERY GOOD!!! I very rarely follow a recipe to the T, just because that is how I am. (I love to cook) and I give this recipe 5* just for giving me another great recipe and NEW idea! THANKS! Everyone from 8 years old to 54 years old LOVED this recipe. Also, I served with long grain wild rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus and Mozzarella Stuffed Chicken Breasts
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 97
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