Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

*2 Pieces boneless skinless chicken breast
*salt and freshly ground black pepper
*4 thin slices provolone cheese
*4 thin slices prosciutto cotto
*12 thin asparagus spears, trimmed of tough stems and blanched in salted water 2 minutes, drained
*1 tablespoon extra virgin olive oil
*2 tablespoons butter
*2 tablespoons all-purpose flour
*1 cup chicken stock or vegetable stock
*1 tablespoon dijon mustard
*1/2 lemon, zested and juiced
*1/4 cup chopped, flat leaf parsley

-Halve the chicken breasts horizontally separating each into 2 cutlets (although more expensive, I just buy four pieces of cutlet chicken)
-Place each cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into 1/8 inch cutlets
-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 of cheese and 1 slice of ham.
-Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
-Heat about 1 tablespoon of Extra virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. WHen hot, using tongs, 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 4-5 minutes, turn roll-ups over and cover, cook for another 4-5 minutes
-Remove roll-ups to a serving plate.
- Add butter and flour to pan, stir in chicken stock and dijon mustard scraping any drippings from the bottom of the pan and simmer one minute
-remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken

Number of Servings: 4

Recipe submitted by SparkPeople user ELEDDOWS.