Asparagus-Stuffed Chicken Rolls (Amy's)

By AnneS

YIELDs 2 SERVINGS.
PREP: 20 MINUTES
BAKE: 20 MINUTES

Ingredients

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

Details

Adapted from pinterest.com

Preparation

Step 1

In a large skillet, bring 1/2-inch 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-inch 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-inch square baking dish coated with cooking spray. Add wine (or chicken broth) to skillet, stirring to loosed browned bits from pan. Pour over chicken.

Bake at 350 degrees for 20-25 minutes, or until a meat thermometer reads 170 degrees. Discard toothpicks.

Yield: 2 servings