Asparagus-Stuffed Chicken Rolls |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
8 fresh asparagus spears |
2 boneless skinless chicken breast halves (5 ounces each) |
1 tablespoon(s) dijon mustard |
4 fresh sage leaves |
2 slice(s) provolone cheese (1 ounce each) |
2 slice(s) deli ham (3/4 ounce each) |
1/4 cup(s) all-purpose flour |
1 egg, lightly beaten |
1/2 cup(s) dry bread crumbs |
1/4 cup(s) grated parmesan cheese |
1 1/2 teaspoon(s) butter |
1 1/2 teaspoon(s) olive oil |
1/4 cup(s) white wine or chicken broth |
Directions:
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.
2. • 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.
3. • 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.
4. • 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° for 20-25 minutes or until a meat thermometer reads 170°. Discard toothpicks.
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