stuffed chicken

1 cup diced cooked ham, rind removed
2 tablespoons mayonnaise
1 tablespoon finely chopped onion
1 tablespoon snipped fresh tarragon or parsley
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
1 teaspoon Dijon-style or whole-grain mustard
1/8 teaspoon cayenne pepper
Freshly ground black pepper
4 large skinless, boneless chicken breast halves (about 2 lb.)
20 asparagus spears, trimmed
1 tablespoon olive oil
Salt and ground black pepper

In a food processor combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and some black pepper. Cover and process until ham is very finely chopped and almost smooth. Set aside.

To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken, cut through one side of the chicken breast almost to the opposite side. Open and lay flat. Pound chicken with a flat mallet to 1/4-inch thickness.  Season with salt and pepper.

To stuff the chicken breasts, spread 1/4 cup of the deviled ham on half of each chicken piece. Top with 3 to 5 asparagus spears. Fold unstuffed half over stuffing. Tie closed with kitchen string or use a skewer to hold closes.

In a large skillet heat oil over medium heat. Cook chicken in hot oil for 10 to 12 minutes per side, until browned and no longer pink (170 degrees F).

Serves 4

stuffed chicken