INGREDIENTS
16
fresh asparagus spears
4
boneless skinless chicken breasts
2 tbsp
Dijon mustard
4
slices provolone or Swiss cheese
4
slices deli ham
1/2 cup
all-purpose flour
2
eggs, lightly beaten
1 cup
Panko bread crumbs
1/2 cup
grated Parmesan cheese
1 tbsp
butter
1 tbsp
olive oil
1/2 cup
unsalted chicken stock