Cheesy Asparagus and Roasted Red Pepper-Stuffed Chicken
January 8 3:54 PM


This recipe pairs well with a white wine and the green of your choice: spinach, romaine lettuce or broccoli. You can find all these ingredients at Wohlner's at Midtown Crossing. Currently, our boneless Chicken Breasts (.75 - 1 lb) are $5.99/lb* and would make for a warm, light dinner this week. Also for a limited time, try Spinach Feta Stuffed Chicken Breast at Wohlner’s for $4.99/lb.*

Dinner for 4
Prep time: 20 min
Cook time: 15 min


1/4 bunch asparagus, stemmed
1 roasted red pepper, diced
1 Tbs. pesto
1 cup shredded mozzarella cheese
2 Wohlner’s chicken breasts, boneless (1 lb)
2 Tbs. extra-virgin olive oil


  1. Preheat oven to 350°. Add asparagus to a medium pot of boiling water and boil for 1 minute. Immediately transfer asparagus to an ice bath to stop the cooking, drain water and dice the asparagus.
  2. In a small bowl, combine the diced pepper, asparagus, pesto and mozzarella cheese.
  3. Place the chicken breasts between two large pieces of plastic wrap. Pound them out until they are as even and thin as possible.
  4. Spoon the pepper and asparagus mixture onto one end of the chicken breast and roll up. Repeat on the second breast. Use a toothpick (or thongs) to hold chicken breasts in place, if needed. After chicken breasts are rolled, feel free to season them.
  5. Heat oil in a large skillet, add the chicken rolls and cook on all sides for approximately 7 minutes or until browned. Transfer chicken to the oven and cook another 5 to 7 minutes or until the chicken is cooked all the way through.
  6. Remove from the oven and let the chicken sit for approximately 5 minutes. Then slice, serve and enjoy!

* Recipe modified from “Cheesy Asparagus and Roasted Red Pepper-Stuffed Chicken” found on Image courtesy of All prices are subject to change.

Category: Meat
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778

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