Stuffed Chicken Breast

This isn’t an authentic Italian recipe, but an American recipe with Italian flavors. The original recipe called for rolling the breast filet, and many recipes call for cutting a pocket into the chicken breast. I find it easier to simply cut and pound the breast filet and then fold it in half over the stuffing ingredients. We pound the breasts after cutting, not necessarily to make them thinner but to make them even in thickness.
I like to make these in the spring, when fresh asparagus is available. The asparagus in the stuffing is mostly a garnish, while most of the asparagus is served on the side.

Stuffed Chicken Breasts

Stuffed Chicken Breasts served over Amish egg noodles with roasted asparagus on the side

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

• 1 Chicken Breast per person
• Salt and Pepper (or Cavender's Greek Seasoning) to taste
• 1/3 cup Mayonnaise
• 1/3 cup Dijon or Brown mustard
• Thin sliced ham a half slice per filet
• 2 cups shredded mozzarella
• Parsley flakes
• 1 Roma Tomato slice per filet
• 1 bunch fresh Asparagus Spears
• 1 cup Bread Crumbs
• 1/3 cup grated Parmesan

Instructions

 

• Preheat your oven to 350 degrees F.
• Cut the breasts into 2 filets – lay them flat on the cutting board, press your palm down on top and cut them in half the long way.
• Lay the filet on a cutting board, with some cling wrap over it and pound them just to make them even.
• Season with the salt and pepper, or Cavenders.
• Take your knife and make a shallow cut across the filet about half way, this will help them fold easier.
• Mix the mayo and mustard together, and spread a Tbsp across each filet.
• Lay a thin slice of ham on each filet, you will likely have to cut them in half the long way to fit.
• Sprinkle each breast filet with shredded mozzarella and parsley.
• Lay a slice of tomato towards the end of each fillet, and then 3-5 spears of asparagus.
• Fold the filets up and over the stuffings, and lay then place them in a sprayed, shallow baking dish.
• Spread the remaining mayo/mustard over the tops of the folded breasts.
• Sprinkle the remaining cheese over the top.
• Mix the bread crumbs and parmesan and then sprinkle over the top
• Bake at 350 degrees F for 45 minutes.
• Oil and season the remaining asparagus spears, and roast them in the same over for the last 25 minutes.
• Serve over pasta or egg noodles with the remaining asparagus on the side.