Chicken stuffed with asparagus


2-4 large boneless, skinless chicken breast fillets
2-4 slices Swiss or mozzarella cheese
Garlic powder (to taste)
Onion powder (to taste)
Paprika (to taste)
Italian spices (to taste)
Salt and black pepper
8 asparagus, cleaned
1/4 cup panko breadcrumbs (optional)


Preheat the oven to 375 degrees. Grease a 20 x 20 cm baking dish.

Place the chicken breasts between a resealable freezer bag on the work surface.Using the smooth side of a meat

mallet, pound the chicken firmly to an even thickness of about 1/4 inch.

Sprinkle each side with garlic powder, onion powder, paprika, Italian seasoning, salt and pepper.

Place 4 asparagus spears in the center of a chicken breast and then place the cheese on top.

Repeat with the other chicken breast, rolling the chicken around the asparagus and cheese to form a bun. Tie the rolls together with string or use toothpicks.

Place the rolls, seam side down, in the prepared baking dish and sprinkle each with approx. 2 tablespoons of breadcrumbs.

Bake in the preheated oven for about 25 minutes, until the juice runs clear when pierced with a fork.


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