Chicken and Asparagus Bundles

Here is an interesting main course that combines succulent asparagus spears with chicken, mozzarella cheese and a hint of Dijon mustard. It's sure to become a springtime favorite.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts (about 1 1/2 lb)
• 2  teaspoons Dijon mustard
• 12  asparagus spears, trimmed
• 4  pieces mozzarella cheese, 3 x 1/2-inch each
• 1⁄2 cup  breadcrumbs, preferable panko
• 12  toothpicks
• 1⁄4 cup  crisco  vegetable oil or 1⁄4 cup canola oil
•  salt

Directions

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