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1
Preheat oven to 375F Line a baking sheet with parchment paper.
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2
Pound chicken breasts so they are an even thickness.
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3
Place chicken breasts, nice side down so when they are rolled up they will be smooth.
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4
Brush each chicken breast with 1/2 teaspoons mustard.
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5
Place each piece of chicken horizontally.
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6
Place 3 asparagus spears and one piece of cheese down center of each piece of chicken.
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7
Don't worry the asparagus should stick out both ends.
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8
Roll up chicken breasts and skewer with 3 toothpicks to hold together.
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9
PLace breadcrumbs in a shallow dish.
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10
Dip each bundle in the breadcrumbs.
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11
Heat oil in a large skillet on medium heat.
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12
When oil is hot, place bundles in skillet.
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13
Cook 5 minutes per side.
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14
Transfer bundles to prepared baking sheet and bake in preheated oven 10 minutes or until chicken is cooked through.
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15
Remove toothpicks and sprinkle with salt before serving.
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16
TIPS: Panko (Japanese bradcrumbs) can be found in most grocery stores.
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17
They give your food a nice crispy texture.
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18
To save time, buy chicken scallops that are already pounded out for you .
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19
They can usually be found at the grocery store in the refrigerated section, next to the boneless, skinless chicken breasts.
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20
Bundles can be assembled earlier in the day and refrigerated until ready to cook.
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21
Replace the mozzarella cheese with any of your favorites - Brie, Blue chesse, Swiss cheese, etc.
