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    Chicken breast halves
           - (5 oz ea); boned, skinned
      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  Parmesan cheese; grated
  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 ts 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 @ 350 F/175 C for 20 to 25 minutes or until chicken is no
  longer pink. Discard toothpicks.

  Recipe by Louise Ambrose, Kingston, New York

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

  Uncle Dirty Dave's Archives

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