Recipe Details
Ingredients
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2largeskinless, boneless chicken breast halves
-
salt and black pepper to taste
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8asparagus spears, trimmed
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½cupshredded mozzarella cheese
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¼cupItalian-seasoned bread crumbs
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
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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.
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Place four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls. Transfer chicken, seam-side down, to the prepared baking dish and sprinkle bread crumbs over top.
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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).
Vanessa Bergen
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories390 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 4g |
22% |
| Cholesterol 147mg |
49% |
| Sodium 581mg |
25% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 2g |
6% |
| Total Sugars 2g |
|
| Protein 57g |
115% |
| Vitamin C 4mg |
4% |
| Calcium 279mg |
21% |
| Iron 4mg |
21% |
| Potassium 542mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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