Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::2
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed
½ cup shredded mozzarella cheese
¼ cup Italian-seasoned bread crumbs
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound 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 four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls. Transfer chicken, seam-side down, to the prepared baking dish and sprinkle bread crumbs over top.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Vanessa Bergen