You can use chicken breast halves instead of thighs but I just happen to prefer dark meat.
Place 4 spears of asparagus on the center of each chicken thigh and then sprinkle 1/4 cup of mozzarella cheese per thigh over the asparagus. Wrap the chicken around the asparagus and cheese and place, seam sides down, in a baking dish. Evenly sprinkle chicken rolls with Panko crumbs and bake for 25 minutes, or until juices run clear.
By Deeli from Richland, WA
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