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.