Chicken Breasts Stuffed with Asparagus and Mozzarella

1. 1

   Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

2. 2

   Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a flat, stable surface. Pound firmly with the smooth side of a meat mallet until evenly about 1/4 inch thick. Season both sides with salt and pepper.

3. 3

   Lay four asparagus spears down the center of each chicken breast, then add the mozzarella on top. Roll the chicken around the fillings to form neat, compact rolls.

4. 4

   Set the chicken, seam-side down, in the prepared baking dish. Brush the chicken breasts with mayonnaise if using, then sprinkle bread crumbs over the top.

5. 5

   Bake in the preheated oven until the center is no longer pink 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).

• Calories 604.78 kcal High
• Protein 70.62 g Good Source
• Carbs 17.06 g Moderate
• Total Fat 27.45 g High
• Saturated Fat 13.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 202.35 mg High
• Sodium 715.25 mg High
• Fiber 1.81 g Low Source
• Sugar 2.0 g Low Source
• Added Sugar 0.58 g Low Source
• Calcium 483.13 mg Good Source
• Iron 3.89 mg Good Source
• Potassium 163.65 mg Low Source
• Vitamin A 217.4 mcg_rae Good Source
• Vitamin C 4.04 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten