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Chicken stuffed with asparagus


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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