If you're looking for new ways to prepare chicken breasts, try this fresh and easy Italian-inspired dinner.


  • 24 ounces chicken breasts
  • 1 teaspoon salt
  • black pepper
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 large tomato
  • 6 ounces fresh mozzarella cheese
  • 1 1/2 pounds asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • black pepper
  • 4 leaves basil
  • 2 tablespoons balsamic reduction
  • sea salt flakes


  1. Preheat the oven to 400° F.
  2. Line a large baking sheet with parchment paper.
  3. Rinse the chicken cutlets and pat dry with paper towels. Season with 1 teaspoon of salt and black pepper.
  4. Place the melted butter, Italian seasoning, and garlic powder in a small bowl. Whisk to combine.
  5. Brush the chicken on both sides with the garlic-herb butter, and arrange on one side of the baking sheet.
  6. Trim the rough ends from the asparagus spears and place in a large mixing bowl. Drizzle with 1 Tablespoon olive olive oil and sprinkle with 1/2 teaspoon of salt and black pepper, to taste. Toss the asparagus to evenly coat with the oil, and arrange on the other side of the baking sheet.
  7. Transfer the baking sheet to the middle rack of the preheated oven.
  8. Bake the chicken and asparagus for 12 minutes.
  9. With a sharp knife, slice the tomato 1/4” thick. Slice the mozzarella ball into rounds a generous 1/4” thick.
  10. After 12 minutes, open the oven door. Place 2-3 tomato slices over each chicken breast. Lay 2-3 mozzarella rounds over the tomatoes. With a rubber spatula, gently toss the asparagus.
  11. Continue baking for 8-10 minutes longer, until the chicken is cooked through and the mozzarella is melted. Remove the baking sheet from the oven.
  12. Stack the basil leaves on top of each other and roll into a tight log. With a sharp knife, make very thin slices across the log, creating ribbons of basil.
  13. Drizzle the balsamic reduction over the chicken breasts. Garnish with the fresh basil ribbons, and sprinkle with flaky sea salt. Plate the chicken and asparagus, and serve immediately.
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NutritionView more



Calories310Calories from Fat110
Total Fat12g18%
Saturated Fat4g20%
Trans Fat
Calories from Fat110
Total Carbohydrate13g4%
Dietary Fiber6g24%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Really extra yummy. Could have done with a splash of citrus so next time I’m going to try with a little lemon!
Leigh 16 days ago
I pounded the chicken first and this recipe turned out quite moist and tender with lovely flavor
Julia L. 19 days ago
The flavors were good, but the cook times were funny. Baking the fresh mozzarella so long drew its water out and into the baking dish, leaving the cheese and the chicken rubbery. I'll wait until the end to add the cheese and tomatoes next time.
Lorraine 25 days ago
Sucked. No flavor and I'm a chef. No way would I make this dish again. blah.
Lori M. 12 Jul
Very nice flavor. I would make it again but next time will try smaller portions,
Good took longer to cook
Amanda H. 28 Jun
This turned out amazing! My 7 and 5 year old devoured their entire plate!
Strain 14 Jun
great! easy prep and good taste
Pat M. 12 Jun
YUMMY! Next time, I will make a spread with softened butter, minced garlic and Italian seasoning - easier than brushing melted butter. The asparagus are wonderful and a great complement to the chicken.