The nice thing is that the ingredients are relatively few, so you don't have to buy a ton of things to make it. If asparagus is out of the question, try adding prosciutto or deli-sliced ham, to make it a psuedo-chicken cordon bleu.
The Ingredients:
- Chicken breasts**
- Asparagus spears - 4 spears for each chicken breast
- 1 1/2 cups of shredded mozzarella cheese
- 3/4 cup Italian seasoned bread crumbs***
- Salt and pepper to taste
**Again, the amounts here will provide enough cheese and bread crumbs for 6 chicken breasts. If you want to use less than 6, keep the amounts, but if you want more than 6, double them.
***If you can't get or don't have pre-seasoned bread crumbs, you can add 1/4 tsp each of the following to the plain bread crumbs: salt, pepper, dried parsley flakes, dried oregano, dried basil, garlic powder, and onion powder.
The Tools:
- An oven
- A baking dish
- Cooking spray
- Wax paper**
- Meat mallet
- Measuring cups
- Meat thermometer
**If you don't have any wax paper, you can use two heavy plastic freezer bags instead.
How to make it:
- Preheat the oven to 375 degrees; grease a baking dish.
- Place each chicken breast between two sheets of wax paper, on a solid and level surface. Using the smooth side of the meat mallet, pound each chicken breast until it's about 1/4 inch thick. Sprinkle each side with salt and pepper.
- Place four spears of asparagus down the center of each chicken breast, and spread about 1/4 cup of mozzarella cheese over it. Roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the chicken breast seam side down in the baking dish. Repeat for each chicken breast. Sprinkle each chicken breast with about two tablespoons of the bread crumbs.
- Bake about 25 minutes, or until the juices run clear. If you want to check with a meat thermometer, the internal temperature should be about 165 degrees.
Hope you enjoy! Miss Scarlett, signing out!
