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READY IN 45 mins

Asparagus and Mozzarella Stuffed Chicken Breasts

Read Reviews (98)

"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." — Madenish

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided

1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

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Directions

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

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PREP 20 mins
COOK 25 mins
READY IN 45 mins

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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.

—Terri Newby

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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!!!

—jojofilini

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140 Ratings

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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.

—Cheryl's Cooking Now!

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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!

—oopsadazy27

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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.

—Trose

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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.

—Pam-3BoysMama

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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).

—Elise

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Jul 20, 2010

Try adding a slice of proscuitto ham on the inside of the chicken, then add the asparagus and cheese.

—CARLA1964

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Nutrition

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
697 mg
28%

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

Nutritional Information

Asparagus and Mozzarella Stuffed Chicken Breasts

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 390
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 4.4g 22 %
Cholesterol 147mg 49 %
Sodium 697mg 28 %
** Potassium 542mg 15 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 1.8g 7 %
Protein 57.4g 115 %
Sugars 2g
Vitamin A 13 %
Vitamin C 6 %
Calcium 35 %
Iron 37 %
** Thiamin 20 %
** Niacin 249 %
** Vitamin B6 62 %
** Magnesium 21 %
** Folate 23 %

* 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.