Asparagus-Stuffed Chicken Rolls

If you like Chicken Cordon Bleu then this recipe is for you! The addition of fresh asparagus makes the flavors in this dish sensational. This is the perfect recipe for an intimate dinner for two.

8 fresh asparagus spears

2 boneless skinless chicken breast halves

1 T. Dijon mustard

4 fresh sage leaves

2 slices provolone cheese

2 slices deli ham

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 tsp. butter

1-1/2 tsp. olive oil

1/4 cup white wine or chicken broth

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


• 
  
  Flatten chicken to 1/4 thickness. Spread mustard over one sideof 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. (Don't forget to take them out before serving--As my husband reminded me)


• 
  
  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. Bake at 350 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks. YIELD: 2 servings.

This great recipe came from Taste of Home Cooking for Two.