Asparagus stuffed chicken


Asparagus stuffed chicken is a family favorite. I usually make it once a week because it is that good! Just last week, I started putting cream cheese in the chicken because I didn’t have mozzarella. Turns out my husband likes that a lot better and he’s not a big fan of cream cheese. Weird right? For those who think cream cheese  won’t  work for you, leave it out. In fact, you can put whatever cheese you have that’s in your fridge. I took a picture of a shredded cheese as an example, but I didn’t put that in the chicken.


You can season the chicken however you like. I go with the regular salt & pepper. I mix garlic salt powder, crushed red peppers, and basil in the cream cheese.


Be sure to pound the chicken thin and even with a meat mallet. That way it’ll cook evenly and you will be able to easily roll the chicken around the asparagus.


I roll the chicken and place it seam side down onto a baking dish. I mix parmesan cheese, panko bread, and italian bread crumbs together and sprinkle it on top of the chicken. I’ve done this recipe so much that I don’t measure anymore. That’s how you now I’m starting to get comfortable around the kitchen 😉 For those who wants the exact measurement, I posted the ingredients and recipe from enjoy 🙂


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

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