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, plain

  4 tbsp or 27g

Directions

1. Preheat the oven to 375° F. Lightly grease an 8x8-inch baking dish and set aside.
2. Place each chicken breast between two sheets of plastic and pound to an even 1/4-inch thickness. Season both sides with a pinch of salt and pepper.
3. Lay 4 asparagus spears down the center of each breast and top each with about 1/4 cup shredded mozzarella. Roll up tightly around the filling and place seam-side down in the prepared dish. Sprinkle each roll with about 2 tablespoons seasoned bread crumbs.
4. Bake until the chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should register 165° F.