Asparagus Stuffed Chicken Rolls

By á-2044

With this Asparagus Stuffed Chicken Rolls pretty presentation and sensational flavors, this rich entree from Louise Ambrose of Kingston, New York makes any meal feel special.

Ingredients

• 8 fresh asparagus spears
• 2 chicken breast halves, boneless skinless (5 ounces each)
• 1 tablespoon Dijon mustard
• 4 fresh sage leaves
• 2 slices provolone cheese (1 ounce each)
• 2 slices deli ham (3/4 ounce each)
• 1/4 cup all-purpose flour
• 1 egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons olive oil
• 1/4 cup white wine or chicken broth

Details

Servings 2
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.

In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. Bake at 350° fahrenheit for 20-25 minutes or until a meat thermometer reads 170°. Discard toothpicks.