Stuffed Chicken Breasts With Broiled Asparagus, Smoked Mozzarell

READY IN: 45mins
Recipe by lik2fish

Stuffed Chicken Breasts with Broiled Asparagus, Smoked Mozzarella

Top Review by itsmejanmaza

Absolutely wonderful!! Looks beautiful on presentation. I omitted the thyme and the flour completely and used whole wheat Ritz cracker crumbs instead of the bread crumbs. I also used balsamic vinegar dressing instead of the vinegar itself. Took longer to make then the estimated time but well worth it!!

Ingredients Nutrition


  1. For Filling: Heat broiler. Toss asparagus with olive oil and season with salt and pepper; spread in single layer on pan and broil 4 inches from top heating element until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time. Sprinkle with balsamic vinegar; set aside.
  2. Heat unsalted butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally,15 to 20 minutes.
  3. Stir in garlic and cook about 30 seconds longer; set aside.
  4. In medium bowl using hand mixer, beat cream cheese on medium speed about 1 minute.
  5. Stir in onion mixture, thyme, and Mozzarella; season with salt and pepper and set aside.
  6. For Chicken: Place each chicken breast on large sheet of plastic wrap, cover with second sheet of plastic wrap, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8-1/2 inches long.
  7. Place breasts skinned side down on work surface; season with salt and pepper.
  8. Fill, placing asparagus spears horizontally on top of cheese, spacing them about 1 inch apart, and trimming off ends if necessary.
  9. Roll and wrap each breast.
  10. Refrigerate until filling is firm, at least 45 minutes.
  11. Adjust oven rack to lower-middle position.
  12. Preheat oven to 400 degrees Fahrenheit.
  13. Spread flour in pie plate or shallow baking dish.
  14. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish.
  15. Spread bread crumbs in third pie plate or shallow baking dish.
  16. Unwrap chicken breasts and roll in flour; shake off excess.
  17. Using tongs, roll breasts in egg mixture; let excess drip off.
  18. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere.
  19. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
  20. Heat remaining 3/4 cup oil in medium skillet over medium-high heat about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes.
  21. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer.
  22. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes.
  23. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

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