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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Ingredients:
5 boneless skinless chicken breast halves |
2 tablespoons oil |
5 teaspoons dijon mustard |
2 small tomatoes, sliced thinly |
1 (15 ounce) can asparagus spears, drained |
3 ounces shredded mozzarella cheese (3/4 cup) |
pepper |
Directions:
1. Place each chicken breast half between 2 pieces of plastic wrap.
2. Lightly pound with flat side of meat mallet or rolling pin until approximately 1/4 inch thick.
3. Heal oil in large skillet over medium heat.
4. Add chicken; sprinkle with pepper.
5. Cook until fork tender and juices run clear, turning once.
6. Spread chicken breasts with mustard.
7. Top each with 2 tomato slices.
8. Divide asparagus spears and place on tomato slices; sprinkle with cheese.
9. Cover and cook over low heat until cheese melts.
10. (Approximately 5 minutes).
11. Serve with rice.
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