Stuffed Chicken Breasts With Broiled Asparagus, Smoked Mozzarell

• 16 medium asparagus spears, trimmed to 5-inch lengths
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon unsalted butter
• 1 small onion, minced
• 1 small garlic clove, minced
• 4 ounces cream cheese, softened
• 1 teaspoon fresh thyme leave, chopped
• 4 ounces smoked mozzarella cheese, shredded (about 1/2 cup)
• 4 boneless chicken breasts (5 to 6 ounces each)
• 1 cup unbleached all-purpose flour
• 4 large eggs
• 1 tablespoon vegetable oil
• 34 cup vegetable oil
• 1 12 cups fresh breadcrumbs

1. For Filling: Heat broiler.
2. Toss asparagus with olive oil and season with salt and pepper; spread in single layer on pan and broil 4 inches from top heating element until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time.
3. Sprinkle with balsamic vinegar; set aside.
4. Heat unsalted butter in medium skillet over low heat until melted; add onion and saute, stirring occasionally,15 to 20 minutes.
5. Stir in garlic and cook about 30 seconds longer; set aside.
6. In medium bowl using hand mixer, beat cream cheese on medium speed about 1 minute.
7. Stir in onion mixture, thyme, and Mozzarella; season with salt and pepper and set aside.
8. For Chicken: Place each chicken breast on large sheet of plastic wrap, cover with second sheet of plastic wrap, and pound with meat pounder or rolling pin until 1/4-inch thick throughout.
9. Each pounded breast should measure roughly 6 inches wide and 8-1/2 inches long.
10. Place breasts skinned side down on work surface; season with salt and pepper.
11. Fill, placing asparagus spears horizontally on top of cheese, spacing them about 1 inch apart, and trimming off ends if necessary.
12. Roll and wrap each breast.
13. Refrigerate until filling is firm, at least 45 minutes.
14. Adjust oven rack to lower-middle position.
15. Preheat oven to 400 degrees Fahrenheit.
16. Spread flour in pie plate or shallow baking dish.
17. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish.
18. Spread bread crumbs in third pie plate or shallow baking dish.
19. Unwrap chicken breasts and roll in flour; shake off excess.
20. Using tongs, roll breasts in egg mixture; let excess drip off.
21. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere.
22. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
23. Heat remaining 3/4 cup oil in medium skillet over medium-high heat about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes.
24. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer.
25. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes.
26. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

lengths, olive oil, balsamic vinegar, unsalted butter, onion, garlic, cream cheese, thyme, mozzarella cheese, chicken breasts, flour, eggs, vegetable oil, vegetable oil, fresh breadcrumbs

Taken from www.food.com/recipe/stuffed-chicken-breasts-with-broiled-asparagus-smoked-mozzarell-216080 (may not work)