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1
Preheat oven to 350 degrees F.
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2
Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
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3
Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
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4
Prepare stuffing mix as directed on package; set aside.
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5
In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
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6
Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
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7
Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
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8
Bake for 40 minutes, or until the chicken is browned and juices run clear.
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9
Meanwhile, prepare the sauce that will accompany this delicious dish.
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10
White Wine Sauce:.
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11
Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
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12
Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).
