Total Steps
9
Ingredients
7
Tools Needed
5
Related Article
http://potsonthestove.blogspot.com/search/label/saladIngredients
- 9 spears Asparagus
- 3 breasts boneless skinless chicken
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Oregano
- 3/4 cup Mozzarella Cheese
- 1/2 cup Parmesan Cheese
Instructions
1
Step 1
4 minutes
Steam the asparagus spears, drain, then shock with cold water.
2
Step 2
If the chicken is thick, butterfly in half, then pound thin with a meat mallet (or ice cream scooper if you're me).
3
Step 3
Season the chicken with the salt, pepper, and oregano.
4
Step 4
Place the asparagus on one side of the chicken breast.
5
Step 5
Sprinkle with the Mozzarella cheese.
6
Step 6
Have the Parmesan cheese on a plate to use as the coating.
7
Step 7
Fold the chicken together and place it on the plate with the Parmesan, coating both sides.
8
Step 8
Place on a baking sheet sprayed with non-stick spray.
9
Step 9
20 minutes
Cook at 400 degrees.
Tools & Equipment
Meat mallet
Ice cream scooper
Plate
Baking sheet
Non-stick spray