1. Heat oven to 375. Grease 8x8 pan
2. Place each chicken breast between two sheets of heavy plastic on a solid level surface. Firmly pound the chicken with the smooth side o a meat mallet to a even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
3. Place 4 spears of asparagus down the center of a chicken breast and spread about 1/4 cup of cheese over the asparagus. Repeat with the other chicken breast and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in baking dish and sprinkle each with about 2 T of bread crumbs.
4. Bake in oven until juices n clear when pricked with a fork, about 25 minutes. If using thermometor, 165 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 98 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 104.8mg||32 %|
|Sodium 587.6mg||20 %|
|Potassium 364.7mg||10 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6g|
|Protein 42g||60 %|
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Calories per serving: 301
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