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Mozzarella and Asparagus Stuffed Chicken Breasts

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About the Recipe


6 boneless, skinless chicken breasts, each about 1/3-1/2 pound
24 thin asparagus spears, trimmed or fresh haricot verts if preferred
6-12 slices of Crave Mozzarella cheese, sliced approximately 1/4 inch in thickness
1/2 cup fresh basil leaves, shredded
6 cloves peeled, sliced garlic cloves
3 cups fresh or canned pasta sauce
1/2 cup grated parmesan cheese
Garlic salt to taste
Fresh ground pepper to taste
Crushed red pepper flakes to taste
Wax or parchment paper


-Preheat oven to 350.
-Place each chicken breast on a cutting board between two pieces of wax or parchment paper and pound them to about 1/3 inch thickness and season with garlic salt and pepper to taste.
-Down the center of each breast, lay about 4 asparagus spears or green beans. Top with 1-2 slices of the Crave Mozzarella cheese, followed by some of the shredded basil and one clove of the sliced garlic.
-Fold the ends of the chicken over the mixture (like a taco) and secure with toothpicks.
-In a large baking dish, spread 1 1/2 cups of pasta sauce. Place the chicken breasts on top of the sauce, then pour the remaining cup of sauce over the breasts. Sprinkle with the grated parmesan cheese. Season again with the garlic salt, pepper and crushed pepper flakes.
-Bake at 350 on the middle rack of the oven for approximately 30 minutes. At this point the sauce should be very bubbly. Remove from the oven and set on a cutting board to sit for about 5 minutes.
-Divide the breasts onto individual serving plates, removing the toothpicks. Ladle the sauce back over each serving. Garnish with additional shredded basil and serve.
Note: This tastes wonderful laid atop cooked pasta or rice to soak up all the great flavors. If you cannot find thin asparagus, feel free to use thicker stalks but you’ll need fewer of them per chicken breast.

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