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My review
Asparagus and Mozzarella Stuffed Chicken Breasts
16
Madenish
"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."
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Ingredients
45 m servings 390Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 346487 Ratings
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Most helpful positive review
4/9/2010
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 s...
Most helpful critical review
7/20/2010
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 roll...
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4/9/2010
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 s...
5/10/2010
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!
4/7/2010
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 ...
4/5/2013
I used 6 very large skinlees boneless breasts of chicken. Did not get them as thin as I would have liked but they worked out fine. I adjusted the amount of the ingredients to accomodate my por...
5/9/2010
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.
7/20/2010
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 roll...
5/15/2010
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 - abo...
2/22/2011
I noticed a number of reviewers mention that this dish turned out a bit dry. I used fresh Mozzarella and added a drizzle of olive oil to the inside and out. Turned out moist and delicious.
5/13/2010
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 poun...