Asparagus Stuffed Chicken Rolls (TNT)

Hi....
We had this last night for dinner and it was just wonderful! My hubby thought he was being served a gourmet meal!!
Enjoy!
hugs,
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Asparagus Stuffed Chicken Rolls
8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons Crisco Light Olive Oil
1/4 cup white wine or chicken broth

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 a meat thermometer reads
170°. Discard toothpicks.

Yield: 2 servings.

Recipe source: Cooking for 2 magazine, Spring 2009, submitted by Louise Ambrose of Kingston, New York.
http://www.tasteofhome.com/Recipes/Asparagus-Stuffed-Chicken-Rolls