Colorado Cordon Bleu Chicken Rolls

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 12 ounces chicken breasts
• 4 ham slices, thin
• 4 monterey jack pepper cheese, thin sliced
• 12 asparagus spears
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 cup chicken stock
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon parsley, dry

Recipe

• 1 blanch 12 asparagus speers in boiling water for about 2 minutes. drain, chill in ice water, and pat dry.
• 2 halve the chicken breasts horizontally separating each into two cutlets.
• 3 place cutlet in a plastic bag with a splash of water. leave bag open slightly and pound out the meat to a uniform thickness.
• 4 arrange the cutlets on work surface. cover each piece of chicken with one slice of cheese and one slice of ham. add 3 asparagus spears (half if need be) roll chicken around cheese ham and asparagus.
• 5 heat one tbl of olive oil, in a nonstick skillet over medium heat. when hot add the chicken rolls to skillet with the seam side down. cover the pan and cook 3 to 5 minute flip when chicken is half done, and cook the other side covered about 3 to 5 minutes. remove to serving plate.
• 6 add 2 tbl of butter to left over's in pan and scrape. when melted add 2tbl of flour and brown. stir in chicken stock and dijon mustard and simmer a minute or so until thickened. remove from heat and add a splash of lemon juice. pour over chicken roll and garnish with parsley.