|Chicken Rolls Stuffed with Asparagus & Black Forest Ham|
6 ounces Gorgonzola or other blue cheese
2 tablespoons cream cheese
1/3 cup pecan halves, finely chopped
1/2 teaspoon freshly ground black pepper
1/8 teaspoon dried sage
4 small skinless, boneless chicken breast halves (about 1-1/4 pounds), pounded to 1/4 inch thickness
1/4 pound thinly sliced Black Forest ham
l1 arge egg
1 cup plain dried bread crumbs
2 tablespoons olive oil
2. In medium bowl, with electric mixer, beat Gorgonzola and cream cheese until well combined. Stir in pecans, pepper and sage.
4. Preheat oven to 400°F. In shallow bowl or pie plate. beat egg with 1 tablespoon of water. In another shallow bowl. toss together bread crumbs and oil. Dip each chicken roll first in
5. Place chicken rolls, seam-side down, on lightly greased baking sheet and bake for 25 minutes or until topping is golden and chicken is firm to the touch. Remove toothpicks before serving.