Asparagus Stuffed Chicken!!

°2-4 chicken breasts, boneless & skinless
°2-4 slices of Swiss cheese or mozzarella
°garlic powder (to taste)
°Onion powder (to taste)
°sweet pepper (to taste)
°Italian seasoning (to taste)
°Salt and black pepper
°8 asparagus, trimmed
°1/4 cup rusk rusk (optional)
 *Methods .
Heat the oven to 375 degrees.  Greased an 8″ * 8″ baking tray.
Placing chicken breasts among  resealable freezer bag on counter. Firmly pound chicken with smooth side of meat mallet to an even thick of 1/4 inch.
Sprinkling every side with garlic powder, onion powder, paprika, Italian season, salt, & pepper.
Put 4 asparagus in the middle of the chicken breast, then place the cheese on top
Repeat the process with the other chicken breasts and wrap the chicken around the asparagus and cheese to make a roll. Fasten rolls with thread or use toothpicks.
Place rolls seam sides down in prepared baking dish, sprinkle each with about 2 tablespoons breadcrumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes.


Old fashioned goulash