Asparagus Chicken Cordon Bleu- 4 boneless skinless chicken breasts
- 4 slices ham sandwich meat
- 2 wedges Laughing Cow Cheese, I used garlic and herb flavor
- Dijon mustard
- Asparagus
- Seasonings
- Olive Oil
- Olive Oil cooking spray
Preheat oven to 350. Spray cookie sheet with cooking spray. Trim and rinse chicken breasts. Place one at a time between cellophane and beat with a mallet until it's about 1/4 inch thick (I use Press and Seal, it's thicker and doesn't tear). Lay flat on cookie sheet. Squeeze a stripe of Dijon mustard lengthwise onto each breast. Lay one slice of ham across each breast. Spread 1/2 a wedge of cheese lengthwise across top of ham. Cut ends off of asparagus and coat leafy ends with olive oil to prevent scorching. Lay 6-7 spears lengthwise across chicken, using the cheese like glue to hold them in place. Wrap the chicken and ham around the asparagus like a taco, and use toothpicks to hold in place. Sprinkle outside of chicken generously with garlic powder, Mrs. Dash (or whatever you want, rosemary would be good), and salt and pepper to taste. Bake for 30 minutes. I served mine with brown rice and mixed veggies.
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