- 2 large skinless, boneless chicken breast halves
- 8 asparagus spears, trimmed and divided
- ½ c shredded mozzarella cheese, divided
- salt and pepper to taste
- ¼ c seasoned bread crumbs
Preheat oven to 375. Grease an 8×8 baking dish.
Place chicken between two sheets of heavy plastic/ freezer bag / parchment paper and firmly pound to a ¼ in thickness. Sprinkle with salt and pepper.
Place 4 spears down center of breast and spread ¼ c cheese over asparagus. Roll up chicken and place seam side down in pan. Sprinkle with bread crumbs.
Bake about 25 min or until juices run clear.