Ingredients
8 fresh asparagus spears2 boneless skinless chicken breast halves (5 ounces each)1 tablespoon Dijon mustard4 fresh sage leaves2 slices provolone cheese (1 ounce each)2 slices deli ham (3/4 ounce each)1/4 cup all-purpose flour1 large egg, lightly beaten1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese1-1/2 teaspoons butter1-1/2 teaspoons olive oil1/4 cup white wine or chicken broth
Preparation
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.
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.
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. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.
Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.
