chicken rolls

Chicken Rolls Stuffed with Asparagus & Black Forest Ham


      12 thin stalks asparagus
      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


1 . In medium pot of boiling water, blanch asparagus for 2 minutes. Drain and rinse under cold water.

2. In medium bowl, with electric mixer, beat Gorgonzola and cream cheese until well combined. Stir in pecans, pepper and sage.
3. Place chicken cutlets on work surface, smooth-side (skinned-side) down, with one short end facing you. Cover entire surface of chicken with ham. Spread cheese mixture to
within 1/2 inch of each short end. Place 3 asparagus crosswise and roll chicken up from
one short end. Secure with toothpicks.

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
egg mixture, then in bread crumb mixture, patting crumbs 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.