Asparagus-stuffed Chicken Breasts
Ingredients
The chicken
-
4
pieces
small to medium boneless, skinless chicken breasts
-
1 to 2
pieces
eggs
-
½
teaspoon
salt
-
½
teaspoon
pepper
The stuffing
-
16
spears
thin asparagus
-
1
cup
shredded mozzarella cheese
The coating
-
1
cup
panko
-
1
teaspoon
Italian seasoning
-
1
tablespoon
cooking spray or cooking oil
Instructions
- Preheat the oven to 375°F and lightly grease a baking sheet.
- Toast the panko in a skillet over medium heat until about 70% is lightly golden, then set aside.
- Butterfly each chicken breast and set aside.
- Whisk the eggs in a container large enough to dip the chicken.
- Mix the toasted panko with Italian seasoning, salt, and pepper.
- Dip each chicken breast in egg, then coat with the panko mixture, placing on the baking sheet.
- Stuff each chicken breast with asparagus spears and top with mozzarella cheese.
- Close the chicken breasts and sprinkle any remaining panko over the top.
- Bake for 25 to 35 minutes until the internal temperature reaches 165°F.
- Allow to rest for at least 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
389
Total fat
15g
Total carbohydrates
27g
Total protein
36g
Sodium
400mg
Cholesterol
150mg
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