Asparagus and Mozzarella Stuffed Chicken

This recipe is amazing!  Very easy to put together and looks so elegant when it was done. It was very flavorful!  I think next time I make it, I may stuff some fresh sage or rosemary in with the asparagus and cheese.   This is a real winner and it will be on the repeat menu.

Serves 4



  • 4 large skinless, boneless chicken breast halves
  • salt and black pepper to taste
  • 16 asparagus spears, trimmed – divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup Italian seasoned bread crumbs (GF)


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
  2. 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.
  3. 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.
  4. 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).
  • Calories:  390 kcal
  • Fat:  10.8 g
  • Carbs: 13.3g
  • Protein:  57.4 g
  • Cholesterol: 147 mg
  • Sodium: 581 mg

Original recipe from Allrecipes


Published by