Asparagus Stuffed Chicken

ingredients

1
Filet chicken into smaller halves. Flatten until thin with mallet between pieces of plastic wrap. Set aside.
2
Combine all cheeses. Fill each breast with cheese mixture.
3
Remove ends of asparagus. Place 3 tips over each breast.
4
Roll the breast and secure with a toothpick.
5
Dredge in flour/paprika mixture.
6
Preheat frying pan with butter/olive oil. Brown each breast in oil mixture making sure not to turn more than once and until ready. Chicken will come away from the pan easily when it is ready.
7
Add wine and simmer over low heat covered until cooked through, about 25 minutes.
8
Remove chicken and keep warm.
9
Add additional wine to frying pan. Combine cornstarch in cold heavy cream. Add cream mixture and remaining cream into pan. Stir until thick and creamy.
10
Serve over rice with gravy on the side.