Want an impressive dinner for guests? Then this is your go-to recipe. These saucy chicken breasts stuffed with asparagus and provolone will have them asking for seconds! Garnish with additional parsley.
This was delicious. Although it sounds complicated they are simple to make and look like a fancy meal. The lemon zest inside the split chicken breast made the meal.
2-4 large skinless, boneless chicken breast
2-4 slices Swiss or Mozzarella cheese
Garlic powder (to taste)
Onion powder (to taste)
Paprika (to taste)
Italian seasoning (to taste)
Salt and black pepper
8 asparagus spears, trimmed
1/4 cup Panko bread crumbs (optional)
Preheat an oven to 375 degrees. Grease an 8×8-inch baking dish.
Place chicken breast between resealable freezer bag on counter top. 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 garlic powder, onion powder, paprika, italian seasoning, salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, then place cheese on top
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a roll. Tie rolls with string or use toothpicks.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes.
from RecipeGreat – more here!