Chicken Breasts Stuffed with Asparagus and Mozzarella

2 large skinless, boneless chicken breasts
Salt and pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Preheat oven to 375 degrees.  Grease a 1 1/2 quart baking dish.

Firmly pound the chicken with the smooth side of a meat pounder to an even thickness of about 1/4 inch.  Sprinkle each side with salt and pepper.

Place 4 spears of asparagus across the center of a chicken breast and sprinkle about 1/4 cup of mozzarella over the asparagus.  Repeat with the other chicken breast and roll the chicken around the asparagus and cheese to make a neat, compact roll.  Place the rolls seam side down in the prepared baking dish and sprinkle each with about 2 Tablespoons of bread crumbs.  I added about 2 or 3 pats of butter to different spots in the baking dish.

Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 to 40 minutes.  Instant read thermometer should read at least 165 degrees. 

Stuffed Peppers

4 green bell peppers
1 lb meatloaf mix... beef, pork and veal
1/2 cup cooked rice
1 large cans tomato soup
Salt and pepper

Preheat oven to 275 degrees.

Bring water to boil in a large pot.   Slice the top off of the 4 peppers, remove seeds and wash thoroughly.   Add to boiling water.  Cook for 5 or 6 minutes.

Cook rice.   When done, mix well with meatloaf mix, adding salt and pepper. 

Place drained peppers in small roasting pan.   Stuff with meat and rice mix.   Cover pan, place in preheated oven and cook for an hour.   When the hour is almost over, cook large can of tomato soup.  Remove roasting pan from oven and using turkey baster, remove excess water from bottom of pan and also from inside each pepper. 

Ladle all the soup over the top of the peppers.   Place back in oven for about two more hours, basting with tomato soup every half hour.