Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients

• 2 large skinless , boneless chicken breast halves
• salt and black pepper to taste
• 8 asparaguss spears , trimmed
• 0.5 cups shredded mozzarella cheese
• 1 to 2 tablespoons mayonnaise for brushing , Optional
• 0.25 cups Italian-seasoned bread crumbs

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

2. 2

   Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound 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. 3

   Place four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls.

4. 4

   Transfer chicken, seam-side down, to the prepared baking dish. Brush chicken breasts with mayonnaise if using and sprinkle bread crumbs over top.

5. 5

   Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).