Low Histamine | Recipe

• 2 large skinless, boneless chicken breast halves
• salt and black pepper to taste
• 8 asparagus spears, trimmed – divided
• ½ cup shredded mozzarella cheese, divided
• ¼ cup Italian seasoned bread crumbs

Instructions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.

2. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

3. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.

4. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).