Dijon Asparagus Chicken Rolls

We had this chicken dish for dinner last night and it was really, really good. Whenever I roll chicken, I find that it stays much more moist. Mia helped me prepare dinner last night so I let her sprinkle on the Panko breadcrumbs and mix all the ingredients in the bowl. She also helped me snap the asparagus, so therefore, she basically licked her plate because she helped cook.

INGREDIENTS:

5 chicken breasts

About 15 asparagus spears (fresh, snapped and boiled to soft)

5 pieces of Havarti cheese

5 tbsp dijon mustard

3/4 can mushroom soup

3 tbsp parmesan cheese

2 tbsp butter (melted)

Panko Breadcrumbs- enough to cover chicken breasts

Salt and Pepper to taste

DIRECTIONS:

1. Cook asparagus until soft, we steamed ours, but you could also microwave

2. Salt and pepper chicken and place about 3 asparagus spears that are cut and a slice of Havarit cheese. Roll up and secure with toothpick.

3. Mix the dijon mustard, mushroom soup, parmesan cheese and butter to make a dressing. Spread the dressing over the chicken breasts and then dredge the top with Panko Breadcrumbs.

4. Put in the fridge until ready to eat.

5. Heat the oven to 475 and cook for 35 minutes.