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Chicken stuffed with asparagus
Ingredients
- 2-4 massive boneless, skinless poultry breast fillets
- 2-4 slices Swiss or mozzarella cheese
- Garlic powder (to taste)
- Onion powder (to taste)
- Paprika (to taste)
- Italian spices (to taste)
- Salt and black pepper
- 8 asparagus, cleaned
- 1/4 cup panko breadcrumbs (optional)
Preparation
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Preheat the oven to 375 degrees. Grease a 20 x 20 cm baking dish.
Place the hen breasts between a resealable freezer bag on the work surface.Using the easy aspect of a meat
mallet, pound the poultry firmly to an even thickness of about 1/4 inch.
Sprinkle every facet with garlic powder, onion powder, paprika, Italian seasoning, salt and pepper.
Place four asparagus spears in the middle of a fowl breast and then vicinity the cheese on top.
Repeat with the different poultry breast, rolling the hen round the asparagus and cheese to structure a bun. Tie the
rolls collectively with string or use toothpicks.
Place the rolls, seam facet down, in the organized baking dish and sprinkle every with approx. two tablespoons of
breadcrumbs.Bake in the preheated oven for about 25 minutes, till the juice runs clear when pierced with a fork.
Enjoy !
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