Colorado Cordon Bleu Chicken Rolls

• 12 ounces chicken breasts
• 4 ham slices, thin
• 4 monterey jack pepper cheese, thin sliced
• 12 asparagus spears
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon parsley, dry

1. Blanch 12 asparagus Speers in boiling water for about 2 minutes.
2. Drain, chill in ice water, and pat dry.
3. Halve the chicken breasts horizontally separating each into two cutlets.
4. Place cutlet in a plastic bag with a splash of water.
5. Leave bag open slightly and pound out the meat to a uniform thickness.
6. Arrange the cutlets on work surface.
7. Cover each piece of chicken with one slice of cheese and one slice of ham.
8. Add 3 asparagus spears (half if need be) roll chicken around cheese ham and asparagus.
9. Heat one tbl of olive oil, in a nonstick skillet over medium heat.
10. When hot add the chicken rolls to skillet with the seam side down.
11. Cover the pan and cook 3 to 5 minute Flip when chicken is half done, and cook the other side covered about 3 to 5 minutes.
12. Remove to serving plate.
13. Add 2 tbl of butter to left over's in pan and scrape.
14. When melted add 2tbl of flour and brown.
15. Stir in chicken stock and Dijon mustard and simmer a minute or so until thickened.
16. Remove from heat and add a splash of lemon juice.
17. Pour over chicken roll and garnish with Parsley.

chicken breasts, ham slices, pepper cheese, olive oil, flour, chicken stock, mustard, lemon juice, parsley

Taken from www.food.com/recipe/colorado-cordon-bleu-chicken-rolls-382495 (may not work)