INGREDIENTS
8
asparagus spears
1 tsp
butter
1/4 cup
chicken broth
1 1/2 oz
deli ham
1 tbsp
dijon mustard
1/2 cup
dry bread crumbs
1
egg
1/4 cup
flour
4
fresh sage leaves
1 tsp
olive oil
1/4 cup
parmesan cheese
2 oz
provolone cheese
10 oz
skinless boneless chicken breast halves