Asparagus and Mozzarella Stuffed Chicken Breasts Recipe -
Asparagus and Mozzarella Stuffed Chicken Breasts Recipe
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Asparagus and Mozzarella Stuffed Chicken Breasts
A simple recipe that yeilds fancy results. See more
  • READY IN 45 mins

Asparagus and Mozzarella Stuffed Chicken Breasts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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).
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2010

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.

Most Helpful Critical Review
Jul 21, 2010

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!!!

May 11, 2010

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!

Apr 07, 2010

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.

May 10, 2010

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.

May 17, 2010

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.

May 13, 2010

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).

Apr 05, 2013

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.


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 57.4 g
  • 115%
  • Sodium
  • 581 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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