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Ingredients
- 5 boneless skinless chicken breast halves
- 2 tablespoons
- 5 teaspoons Dijon mustard
- 2 small tomatoes, thinly sliced
- 1 (15 oz.) can asparagus spears drained
- 3 oz. (3/4 cup) shredded mozzarella cheese
Preparation
Step 1
Place each chicken breast half between 2 pieces of plastic wrap, lightly pound chicken with flat side of meat mallet or rolling pin until about 1/4" thick.
Heat oil in large skillet over medium heat. Add chicken, sprinkle with pepper. Cook until fork tender and juices run clear, turning once. Spread chicken breast with mustard. Top each with 2 tomato slices. Divide asparagus spears and place on tomato slices, sprinkle with cheese. Cover, cook over low heat until cheese melts about 5 minutes.