Thursday, September 8, 2011

Asparagus-stuffed Chicken Rolls

I love asparagus and I'm always looking for new ways to incorporate it into dinner. This recipe is a keeper! My husband raved about it all night. He says it blows my chicken cordon bleu out of the water, and I make a mean chicken cordon bleu. The flavor combination of dijon mustard and fresh sage in these rolls is just perfect.

  • 10 fresh asparagus spears

  • 2 boneless skinless chicken breast halves

  • 1 tablespoon Dijon mustard

  • 4 fresh sage leaves

  • 4 slices provolone cheese (I used a provolone-mozzerella blend)

  • 2 slices deli ham

  • 1/2 cup all-purpose flour

  • 2 eggs, lightly beaten

  • 1/2 cup dry bread crumbs

  • 1/4 cup grated Parmesan cheese

  • 3 teaspoons butter

  • 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.

    I had lots of asparagus, cause I love asparagus :)

    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, 2 cheese slices, ham slice and five asparagus spears.

    Roll the chicken up; 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.

    If you're using a pan that can go straight into the oven, good! If not, transfer to a baking dish coated with cooking spray.
    Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

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