Documents, Lunch & Supper

Lunch and Supper Stuffed Chicken Breast with Roasted Potatos Dec 20 – 26 2015

Hello my fellow cookers,

Traditional meal for the holidays.  At least I enjoy this every time I make it.

Ingredients: 1 serving


  • Prep time: 20 min

  • Cook Time: 30 min

  • Ready In:45 min

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
  2. Place each chicken breast on a cutting board between two sheets of heavy plastic (resealable freezer bags work well).
  3. Firmly pound the 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.
  4. Place 4 spears of asparagus down on another cutting board and cut them up into small pieces or blend.  Spread the asparagus pieces on top of the chicken breast with 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs on top.
  5. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. Let cool in the oven for about 5 minutes with the heat off and ready to serve.