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Scrumptious skinless boneless chicken breasts stuffed with spinach, asparagus, red bell pepper, red onion, mozzarella cheese and garlic.


8 small chicken breasts, 8 spinach leaves, 25 asparagus spears, 1 red bell pepper, 1/2 cup of mozarella cheese, 1/2 red onion (sliced), 3 garlic cloves (chopped), olive oil, salt, pepper, rosemary (dry 1tsp), thyme (dry 1tsp), italian herbs (dry 1tsp), garlic salt (1tsp),


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease (with good Olive Oil) a baking dish.
  2. Place each chicken breast between two sheets of heavy plastic (ziplock bags work the best) on a solid, level surface. Slowly but surely pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt, pepper, rosmeary, thyme, and italian herbs and garlic salt.
  3. Place one spinach leaf on chicken, 2 or 3 spears of asparagus down the center of a chicken breast, red onion and red bell pepper.
  4.  Add a pinch of mozzarella cheese on top and roll it carefully.
  5. Place a toothpick or wrap it with a chive string.
  6. Drizzle olive oil on chicken rolls, (to avoid dryness) and sprinkle fresh chopped garlic.  TIP: You could add some butter too on top of each piece to make it golden brown and crisp!!
  7. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes.