Directions

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
• Flatten chicken to 1/4-in. thickness. Spread 1-1/2 teaspoons mustard over 1 side of each chicken breast. Down the center of each, place 2 sage leaves, 1 cheese slice, 1 ham slice and 4 asparagus spears. Fold chicken over asparagus; secure with toothpicks.
• Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Coat chicken with flour, dip in egg, then coat with bread crumb mixture.
• In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.
• Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.