Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) 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, low moisture

  ½ cup, diced or 66g

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-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.
4. Bake In The Preheated Oven Until The Juices Run Clear When Pricked With A Fork, About 40 Minutes. An Instant-read Thermometer Inserted Into The Center Should Read At Least 165 Degrees F (74 Degrees C).

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