MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus-Stuffed Chicken Breast
Categories: Poultry, Vegetables, Herbs, Cheese, Pork
Yield: 2 servings

8 Fresh asparagus spears
2 Boned, skinned chicken
- breast halves (5 oz ea)
1 tb Dijon mustard
4 Fresh sage leaves
2 sl Provolone cheese (1 oz ea)
2 sl Deli ham (3/4 oz ea)
1/4 c A-P flour
1 lg Egg; lightly beaten
1/2 c Dry bread crumbs
1/4 c Grated Parmesan cheese
1 1/2 ts Butter
1 1/2 ts Olive oil
1/4 c White wine or chicken broth

In a large skillet, bring 1/2" 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" thickness. Spread 1-1/2
teaspoons mustard over 1 side of each chicken breast.
Down the center of each, place 2 sage leaves, 1 cheese
slice, 1 ham slice and 4 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. Coat chicken with flour, dip in egg, then coat
with bread crumb mixture.

In a large skillet, brown chicken on all sides in butter
and oil. Transfer to an 8" square baking dish coated
with cooking spray. Add wine to skillet, stirring to
loosen browned bits from pan. Pour over chicken.

Bake @ 350ºF/175ºC for 20-25 minutes or until chicken is
no longer pink. Discard toothpicks.

Louise Ambrose, Kingston, New York

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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