Ingredients
- 9 spears of Asparagus
- 3 boneless skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Oregano
- 3/4 cup Mozzarella Cheese
- 1/2 cup Parmesan Cheese
Make it step by step
- Steam the asparagus spears for 4 minutes, drain, then shock with cold water
- If the chicken is thick, butterfly in half, then pound thin with a meat mallet (or ice cream scooper if you're me)
- Season the chicken with the salt, pepper, and oregano
- Place the asparagus on one side of the chicken breast
- Sprinkle with the Mozzarella cheese
- Have the Parmesan cheese on a plate to use as the coating
- Fold the chicken together and place it on the plate with the Parmesan coating both sides
- Place on a baking sheet sprayed with non-stick spray
- Cook at 400 degrees for 20 minutes
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kelly, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.