Colorado Cordon Bleu Chicken Rolls

Ingredients

• 12 ounces chicken breasts
• 4 ham slices, thin
• 4 monterey jack pepper cheese, thin sliced
• 12 asparagus spears
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon parsley, dry

Directions

1. 1

   Blanch 12 asparagus Speers in boiling water for about 2 minutes. Drain, chill in ice water, and pat dry.

2. 2

   Halve the chicken breasts horizontally separating each into two cutlets.

3. 3

   Place cutlet in a plastic bag with a splash of water. Leave bag open slightly and pound out the meat to a uniform thickness.

4. 4

   Arrange the cutlets on work surface. Cover each piece of chicken with one slice of cheese and one slice of ham. Add 3 asparagus spears (half if need be) roll chicken around cheese ham and asparagus.

5. 5

   Heat one tbl of olive oil, in a nonstick skillet over medium heat. When hot add the chicken rolls to skillet with the seam side down. Cover the pan and cook 3 to 5 minute Flip when chicken is half done, and cook the other side covered about 3 to 5 minutes. Remove to serving plate.

6. 6

   Add 2 tbl of butter to left over's in pan and scrape. When melted add 2tbl of flour and brown. Stir in chicken stock and Dijon mustard and simmer a minute or so until thickened. Remove from heat and add a splash of lemon juice. Pour over chicken roll and garnish with Parsley.