Ingredients
For the Chicken and Coating
- 4 small to medium boneless, skinless chicken breasts (about 8 ounces each)
- 1 cup panko breadcrumbs
- 1 to 2 eggs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- Cooking spray or cooking oil (for greasing and toasting panko)
For the Filling
- 16 thin asparagus spears, washed and trimmed
- 1 cup (4 ounces) shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F and lightly grease a baking sheet with cooking spray or oil.
- Toast Panko (Optional): Heat a medium skillet over medium heat and lightly grease with cooking spray or a couple teaspoons of cooking oil. Add panko breadcrumbs and stir almost constantly as they begin to brown. Toast until about 70% of the pieces are lightly golden, approximately 3 to 5 minutes. Transfer toasted panko to a container large enough to dip chicken breasts into and set aside.
- Prepare Chicken Breasts: Butterfly each chicken breast by slicing horizontally almost all the way through, so the breast opens like a book with thin, even pieces on each side.
- Prepare Egg Wash: In a medium container, crack and whisk 1 to 2 eggs until smooth and set aside.
- Season Panko: Into the container with the panko, stir in Italian seasoning, salt, and pepper, mixing well.
- Coat Chicken: Dip each closed chicken breast first into the egg wash, then coat thoroughly with the seasoned panko, making sure both sides are covered. Place coated breasts on the prepared baking sheet. Do not discard any extra panko.
- Fill Chicken: Open each butterflied chicken breast and place 4 asparagus spears inside. Top the asparagus with ¼ cup shredded mozzarella cheese. Close the chicken breasts and sprinkle any remaining panko over the top for extra crispiness.
- Bake: Bake in the preheated oven for 25 to 35 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F, ensuring the chicken is fully cooked.
- Rest and Serve: Allow the chicken breasts to rest for at least 5 minutes before serving to allow juices to redistribute. Enjoy your delicious asparagus-stuffed chicken breasts!
Notes
- Toasting the panko is optional but adds a wonderful crunch and flavor to the coating.
- Use thin asparagus spears for even cooking and easy stuffing.
- Butterflying the chicken breasts ensures they cook evenly and the filling stays inside.
- Make sure to check the internal temperature with a thermometer to avoid over- or undercooking.
- Allowing the chicken to rest after baking helps maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
