Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients:
4 large skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
12 asparagus spears, trimmed
250ml grated mozzarella cheese
125ml fresh bread crumbs
5ml Italian seasoning

Method:
Preheat the oven to 190˚C. Butter an 8 x 12 inch baking dish.

Cut each chicken breast through the side, but not all the way across to form a flap. Open up each chicken breast and place between two sheets of heavy plastic, such as a zip-lock freezer bag opened up, on a solid level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to an even thickness of about a quarter inch. Season each side with salt and pepper.

Place 3 spears of asparagus down the centre of each chicken breast, spread about 60ml cheese over the asparagus and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Repeat with the other chicken breasts. place the rolls seam-side down in the prepared baking dish, sprinkle each with breadcrumbs and bake for about 25 minutes in the prepared oven until the juices run clear and the chicken is cooked through. If testing to see if the chicken is cooked a thermometer inserted in the centre of each roll should read at least 74˚C.