Thursday, April 16, 2015

Chicken Wrapped Veggies


  • Flour
  • Egg
  • Seasoned Bread Crumbs
  • 2 Large Boneless Chicken Breasts
  • Red Bell Pepper
  • Asparagus
  • Shredded Mozzarella Cheese


  • Place flour, a beaten egg, and seasoned bread crumbs in 3 separate bowls. You will need enough to lightly coat chicken breasts, so portion accordingly. Sprinkle some salt and pepper in the flour as well.
  • Trim chicken breasts and pound until very thin.
  • Dice up about a cup's worth of asparagus and red bell pepper. 
  • Sprinkle veggies over a half of each chicken breast and then fold the meat over, wrapping the vegetables up.
  • Dip each stuffed breast into flour, pressing to coat.
  • Then, dip the coated chicken into the beaten egg and then the bread crumbs.
  • Place on a greased baking sheet and bake at 425 degrees for 30 minutes.
  • Sprinkle with mozzarella cheese and continue baking ten minutes or until juices run clear.
Tastes great with roasted veggies and potato cakes or homefries!

No comments:

Post a Comment