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   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   
        
     Uncle Dirty Dave's Archives   
       
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