2 large boneless skinless chicken breasts
4-8 TBS. Borsin Cheese
4 piece sliced good deli ham or Canadian Bacon
12 asparagus spears
1/2 cup flour
2 TBS olive oil
1 TBS butter
8 oz. sliced mushrooms
1 cup chicken stock
1/2 cup white wine
1/2 tsp dried thyme
salt and pepper
Cut each chicken breast across horizontally. Pound each breast to about 1/8 inch thick. I use a zip lock bag with a couple of TBS of water in it...and a wooden mallet to pound chicken. Put the chicken on a work surface. Salt and pepper. Put 1 slice of deli ham on each chicken breast. Spread 1-2 TBS Borsin cheese on the ham. Lay 3 asparagus spears together across one of the width ends of the chicken. Roll up the chicken around the asparagus. Dredge in flour. Secure with a toothpick.
Heat oil and butter in a large skillet over medium heat. Add chicken and brown on all sides. Remove chicken and add mushrooms and thyme. Cook until golden. Remove pan off of heat and add wine. Bring back to the heat and add chicken stock, scraping up brown bits.
Return chicken to the pan and slowly simmer for 15-20 minutes, lightly covered with foil.
Serve drizzled with sauce and mushrooms!