Mother’s Day is but two days away (Sunday 15 March) and if you haven’t got dearest mother a gift or arranged something to show your gratitude for, well, for being mum, then don’t worry because we’re here to lend a hand.

Our Magic Mother’s Day Meals feature is in full swing and is designed to show you how to rustle up a delicious meal for mum in easy to follow steps. Yesterday we showed you how to make our Butternut Squash Soup starter and today we move on to the main course; Asparagus & Mozzarella Stuffed Chicken Breast.

Total time to table: 45 minutes

Total Cost Per Serving: £4.70

Contains Nuts? No

Suitable for Vegetarians? No

Serves: 2


  • x 2 large, skinless, boneless, chicken breast halves
  • x 8 asparagus spears (trimmed)
  • 55g shredded mozzarella
  • 30g seasoned, Italian breadcrumbs
  • Salt and ground black pepper (to taste)



  • Place each chicken breast in a resealable freezer bag and set down on a solid, level surface.
  • Place x 4 asparagus spears down the center of a chicken breast, and spread about ¼ of the mozzarella over the asparagus. Do the same with the other chicken breast and then wrap the chicken around the asparagus and cheese to make a compact roll.
  • Place the rolls seam side down in the prepared baking dish, and sprinkle each with about 2 tablespoons of breadcrumbs.
  • Bake in the pre-heated oven for around 25 minutes. You can tell when it is fully cooked by pricking the chicken with a fork and seeing if the juices run clear. Alternatively, insert an instant-read thermometer into the centre of the chicken and ensure it should give a reading of at least 74C.


  • Arrange on a plate and serve with a side of crispy kale fries or rustic salad with honey and mustard dressing.

Two down, one to go! That’s starter and main course sorted – come back to the Tower blog tomorrow for the third and final Magic Mother’s Day Meal installment where we’ll show you how to make Pistachio Cakes for dessert.