Hey there, foodies! Today, I’m excited to share a delightful recipe that’s been a hit with my family and friends – Mozzarella and Asparagus Stuffed Chicken Breasts. Not only is this dish a flavorful treat, but it also brings back heartwarming memories of a special gathering.
A Gathering to Remember
Last summer, I hosted a cozy dinner party in my backyard for some close friends. As the sun set and the air filled with laughter, I served these Mozzarella and Asparagus Stuffed Chicken Breasts that left everyone craving for more. The combination of tender chicken, vibrant asparagus, and gooey mozzarella was an instant crowd-pleaser.
How to Prepare Mozzarella and Asparagus Stuffed Chicken Breasts
Ingredients
- 2 large skinless, boneless chicken breast halves
- Salt and black pepper, to taste
- 8 asparagus spears, trimmed
- ½ cup shredded mozzarella cheese
For the coating:
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Directions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish.
- Place each chicken breast between two sheets of plastic wrap or parchment paper on a steady surface.
Gently pound the chicken with a meat mallet or rolling pin until it reaches an even thickness of about 1/4 inch.
Season each side with salt and black pepper. - Lay four asparagus spears along the center of each chicken breast. Sprinkle the shredded mozzarella cheese over
the asparagus. - Carefully roll the chicken around the asparagus and cheese to create compact rolls. Place the rolled chicken
breasts seam-side down in the prepared baking dish. - In a small bowl, mix the grated Parmesan cheese, garlic powder, dried oregano, and dried basil to create the
coating mixture. - Sprinkle the coating mixture evenly over the tops of the stuffed chicken breasts.
- Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an
instant-read thermometer inserted into the center reads at least 165°F (74°C). This usually takes about 25
minutes. - Once cooked, remove from the oven and let the chicken rest for a few minutes before serving. This allows the
juices to redistribute and the cheese to set.
Frequently Asked Questions
Can I add other veggies to the stuffing?
Of course! Feel free to get creative with the filling by adding bell peppers, spinach, or sun-dried tomatoes to
personalize the dish.
How do I prevent the chicken from drying out?
To keep the chicken moist, make sure not to overcook it. Using a meat thermometer will help you achieve the perfect
doneness.
Can I make the coating mixture in advance?
Definitely! Preparing the coating mixture ahead of time can save you some effort when you’re ready to cook.
What sides go well with this dish?
This dish pairs wonderfully with a fresh garden salad, garlic mashed potatoes, or roasted vegetables.
Can I freeze the stuffed chicken breasts?
Yes, you can freeze the stuffed and uncooked chicken breasts. Just make sure to wrap them tightly in plastic wrap and
aluminum foil before freezing.
Enjoy your culinary journey with this Mozzarella and Asparagus Stuffed Chicken Breasts recipe. I hope it brings you
as much joy as it did to my loved ones!
Mozzarella & Asparagus Stuffed Chicken Breasts
Ingredients
- 2 large skinless boneless chicken breast halves
- Salt and black pepper to taste
- 8 asparagus spears trimmed
- ½ cup shredded mozzarella cheese
For the coating:
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish.
- Place each chicken breast between two sheets of plastic wrap or parchment paper on a steady surface. Gently pound the chicken with a meat mallet or rolling pin until it reaches an even thickness of about 1/4 inch. Season each side with salt and black pepper.
- Lay four asparagus spears along the center of each chicken breast. Sprinkle the shredded mozzarella cheese over the asparagus.
- Carefully roll the chicken around the asparagus and cheese to create compact rolls. Place the rolled chicken breasts seam-side down in the prepared baking dish.
- In a small bowl, mix the grated Parmesan cheese, garlic powder, dried oregano, and dried basil to create the coating mixture.
- Sprinkle the coating mixture evenly over the tops of the stuffed chicken breasts.
- Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the center reads at least 165°F (74°C). This usually takes about 25 minutes.
- Once cooked, remove from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute and the cheese to set.
Notes
- Calories: Approximately 320 kcal
- Protein: Approximately 40g
- Carbohydrates: Approximately 4g
- Dietary Fiber: Approximately 1g
- Sugars: Approximately 1g
- Total Fat: Approximately 16g
- Saturated Fat: Approximately 8g
- Cholesterol: Approximately 120mg
- Sodium: Approximately 500mg
