Asparagus - Stuffed Chicken Rolls

Using my favorite vegetable, Asparagus and of course

making some extra for a side.

* Click on image for larger picture *

Ingredients

8 fresh asparagus spears
    2 boneless skinless chicken breast halves (5 ounces each)
    1 tablespoon Dijon mustard
    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 olive oil
    1/4 cup chicken broth

Directions

    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  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 chicken broth to skillet, stirring to loosen browned 
bits from pan. Pour over chicken.

    Bake at 350° for 20-25 minutes or until chicken is no longer pink. 
Discard toothpicks.