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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

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  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

390 calories; 10.8 g total fat; 147 mg cholesterol; 581 mg sodium. 13.3 g carbohydrates; 57.4 g protein; Full Nutrition

Reviews (362)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/09/2010
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 stayed moist and looked beautiful. Read More
(459)

Most helpful critical review

Rating: 3 stars
07/21/2010
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 rolled up in the chicken breast. While baking I marinate a can of drained mushrooms in cooking sherry and about 5 minutes before I take the chicken out I pour this over the chicken. Delich!!! Read More
(76)
506 Ratings
  • 5 star values: 326
  • 4 star values: 143
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
04/09/2010
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 stayed moist and looked beautiful. Read More
(459)
Rating: 4 stars
04/09/2010
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 stayed moist and looked beautiful. Read More
(459)
Rating: 5 stars
05/11/2010
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! Read More
(298)
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Rating: 5 stars
04/07/2010
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 with salt & pepper. Read More
(279)
Rating: 5 stars
04/05/2013
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 portions. I used miracle whip infused with fresh smashed garlic dried basil oregano rosemary and a bit of sea salt. Rubbed the mayo mixture on both sides of chicken placed the aspargus inside chicken then shredded mozzarella rolled and placed toothpicks through chicken and asparagus as mine were quite large. Then rolled each piece in Panko bread crumbs and placed in (pam sprayed) glass baking dish. Placed in oven for 45 minutes (covered after 25 minutes). As they were baking in oven I sauteed fresh portabella mushrooms in olive oil a bit of butter and sherry. Poured the mixture over the top of chicken breasts and baked for another 10 minutes uncovered. I believe my chicken breasts took longer due to the size of the breasts and my aspargus as well. DELISH!!!! VERY VERY GOOD!!! I very rarely follow a recipe to the T just because that is how I am. (I love to cook) and I give this recipe 5 just for giving me another great recipe and NEW idea! THANKS! Everyone from 8 years old to 54 years old LOVED this recipe. Also I served with long grain wild rice. Read More
(94)
Rating: 5 stars
05/10/2010
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. Read More
(81)
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Rating: 3 stars
07/21/2010
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 rolled up in the chicken breast. While baking I marinate a can of drained mushrooms in cooking sherry and about 5 minutes before I take the chicken out I pour this over the chicken. Delich!!! Read More
(76)
Rating: 4 stars
05/17/2010
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 - about 7 extra minutes. Read More
(70)
Rating: 4 stars
02/23/2011
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. Read More
(70)
Rating: 4 stars
05/13/2010
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 pounded out the chicken and then brushed pesto on it before rolling and then brushed pesto on the outside before sprinkling on the breadcrumbs. I went a little too easy on the cheese on the inside and would probably add more next time since most of it tends to melt out the sides (which makes for great crispy cheesy goodness if you use a spatula). Read More
(65)