– panko – boneless, skinless chicken breasts – eggs – Italian seasoning – salt – pepper – asparagus spears – shredded mozzarella cheese
Toast panko until lightly golden in color.
Butterfly chicken breasts and dip in whisked egg and toasted panko.
Stuff each chicken breast with asparagus and shredded mozzarella cheese.
Bake for 25 to 35 minutes, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
Allow chicken to rest for at least 5 minutes before serving. Enjoy!