Ingredients:
5 boneless skinless chicken breast halves
2 tablespoons oil
5 teaspoons Dijon mustard
2 small tomatoes, sliced thinly
1 (15 ounce) cans asparagus spears, drained
3 ounces shredded mozzarella cheese ( 3/4 cup)
pepper
Directions:
Place each chicken breast half between 2 pieces of plastic wrap.
Lightly pound with flat side of meat mallet or rolling pin until approximately 1/4 inch thick.
Heal oil in large skillet over medium heat.
Add chicken; sprinkle with pepper.
Cook until fork tender and juices run clear, turning once.
Spread chicken breasts with mustard.
Top each with 2 tomato slices.
Divide asparagus spears and place on tomato slices; sprinkle with cheese.
Cover and cook over low heat until cheese melts.
(Approximately 5 minutes).
Serve with rice.
Servings: 5
Time preparation: 15 min.
Time total: 40 min.