Directions

2 servings

1. Preheat oven to 375℉.
2. Holding a sharp knife parallel to the cutting board, slice chicken ¾ of the way through so each piece opens like a book.
3. In a medium bowl, stir together ham, Whisps Italian Herb Cheese Crumbs, asiago, and cream cheese.
4. Spread 1 tablespoon Dijon mustard onto the inside of each chicken breast.
5. Top with ham mixture.
6. Fold chicken over so that ham mixture is enclosed.
7. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper.
8. Heat oil in a large ovenproof skillet over medium heat.
9. Add chicken and cook 5 minutes per side or until browned.
10. Transfer to oven and bake until internal temperature reaches 165℉ and juices run clear, about 10 minutes.
11. Slice crosswise on the diagonal.
12. In a pot fitted with a steamer basket, bring 2 inches of water to boil.
13. Steam asparagus until bright green and crisp-tender, about 5 minutes.
14. To serve, divide asparagus between 2 plates, sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper, and top with chicken.