Asparagus and Mozzarella Stuffed Chicken Breasts

Asparagus and Mozzarella Stuffed Chicken Breasts

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 390 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 57.4 g
  • 115%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  2. 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.
  3. 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.
  4. 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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 212
  1. 295 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 s...

Most helpful critical review

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 roll...

Most helpful
Most positive
Least positive
Newest

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 s...

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 ...

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 - abo...

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 por...

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 roll...

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 poun...

I noticed a number of reviewers mention that this dish turned out a bit dry. I used fresh Mozzarella and added a drizzle of olive oil to the inside and out. Turned out moist and delicious.

Other stories that may interest you