I made a few changes to the original: I didn't make the sauce, because Joe likes neither mustard nor lemon, and I used regular deli ham to save both money and time at the deli counter. The filling was so delicious; the tangy, gooey provolone paired perfectly with the salty ham and the crunchy asparagus. Paired with baked potatoes cooked up in the microwave, this was a quick, easy, and very satisfying meal.
Spring Chicken Roll-Ups
Source: adapted from Food Network
2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices deli ham
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
1. Halve the chicken breasts horizontally separating each into 2 cutlets.
2. Place each halved cutlet in an individual freezer plastic storage bag. Add a tablespoon of water to each bag and pound into 1/8-inch thick cutlets.
3. Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus.
4. Heat about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. When hot, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook another 4 to 5 minutes. Remove cooked roll-ups to a serving plate.