An asparagus and mozzarella stuffed chicken breast recipe delivers a 45-minute dinner for two, with 20 minutes of prep and 25 minutes in a 375 degrees F oven. The dish is described as easy enough for a weeknight but presentable for company, with a fresh flavor that pairs with roasted potatoes or rice.
The recipe calls for two large skinless, boneless chicken breast halves, salt and black pepper, eight trimmed asparagus spears, half a cup of shredded mozzarella, optional mayonnaise for brushing, and a quarter cup of Italian-seasoned bread crumbs. Each serving provides 390 calories, 11 grams of fat, 13 grams of carbohydrates, and 57 grams of protein, according to the nutrition information provided.
How to Prepare the Stuffed Chicken
Preheat the oven to 375 degrees F (190 degrees C) and grease an 8-inch square baking dish. Place each chicken breast between two sheets of heavy plastic, such as resealable freezer bags, on a solid, level surface. Pound with the smooth side of a meat mallet to an even thickness of about 1/4 inch, then season both sides with salt and pepper.
Lay four asparagus spears down the center of each breast and top with mozzarella. Roll the chicken around the fillings to form compact rolls. 
Transfer the rolls seam-side down to the baking dish. If using mayonnaise, brush it over the chicken, then sprinkle bread crumbs on top. 
Bake until the chicken is 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).
Editorial Notes