Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  8 spear, large or 160g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Bread crumbs

  Dry, grated, seasoned

  4 tbsp or 30g

Directions

1. Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish.
2. Place each chicken breast between two sheets of heavy plastic, such as resealable freezer bags, on a solid surface. Use the smooth side of a meat mallet to pound the chicken to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
3. Place 4 asparagus spears down the center of each chicken breast. Spread about 1/4 cup of mozzarella cheese over the asparagus. Roll the chicken around the asparagus and cheese to form a compact roll. Place the rolls seam-side down in the prepared baking dish and sprinkle each with about 2 tablespoons of bread crumbs.
4. Bake in the preheated oven for about 25 minutes, or until the juices run clear when pricked with a fork. An instant-read thermometer inserted into the center should read at least 165°F (74°C).

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