stuffed chicken breasts

boneless, skinless chicken breasts

sliced ham (Serrano, rosemary, honey) or other cured meat or sausage

asparagus spears

cream cheese and/or mozzarella

fresh herbs (basil, thyme, rosemary)

bread crumbs, butter



Pound the chicken breasts to 1/4 inch thickness, cover with ham, herbs and a strip of cheese and roll up. Secure with toothpicks. Dust with paprika (optional).

Alternately add 3-4 asparagus spears in each roll.

Brown in butter and then bake in 375 oven until 165 internal temp, or cover with buttered crumbs and bake.



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