1. Preheat the oven to 350 degrees. Line a baking sheet with tin foil and spray with cooking spray. Put to the side.
2. Cut off the tough ends of the asparagus and discard. Heat a couple of tablespoons of water in a skillet until simmering. Add the asparagus and cook for one minute to slightly soften. Remove the asparagus and let cool.
3. Take your thin chicken cutlets and lay them on a flat surface. Spread one teaspoon of Dijon mustard on each cutlet and add salt and pepper. Top each cutlet with two slices of provolone, then two slices of ham. Add 6 asparagus stalks on top of each cutlet and roll up the chicken around the ham, cheese and vegetables. Salt and pepper the chicken rolls and secure with toothpicks.
4. Place the chicken roll on the prepared baking sheet and bake for 25 minutes until the chicken is cooked through and the cheese is melted.
5. While chicken bakes, make the sauce. First mix the flour and butter in a skillet to create a roux. (A thick paste) Add 1/3 cup white wine and stir until well combined. Add the green onion and salt and pepper to taste. Cook for one minute. The sauce will be very thick.
6. Add the honey and mustard and stir into the mixture. Gradually add the additional 1/3-cup of wine and stir until completely mixed. Add the thyme and taste. Adjust seasonings if needed. If the sauce is still too thick, add a little more wine until you get the consistency you desire. Keep on low until chicken is ready.
7. Serve the chicken roll topped with a couple of tablespoons of the sauce. Enjoy.
NOTE: I’ve used provolone cheese in this recipe but feel free to use the more traditional Swiss cheese. I find the provolone gives a little extra bite that I enjoy. I use wondra because it mixes better than regular flour and doesn’t clump. However, regular all purpose flour will work.
This is great served with brown rice, orzo or roasted potatoes. Enjoy.