Chicken-Asparagus Cordon Bleu

Prepare ham, cheese, and asparagus for the filling.

Place chicken breasts in a large resealable plastic bag and pound to 1/4-inch thickness (see Test Kitchen Tip). Season pounded chicken breasts with salt and pepper.

To roll, lay about 1 oz. ham over each chicken breast, leaving margins around all sides. Place one block of Swiss cheese and two asparagus halves over ham on each chicken breast, about a third of the way from one side of each chicken breast. Fold ham and chicken over asparagus and cheese. Tuck in sides of chicken, then continue to roll, pinching sides of chicken to enclose filling.

Place flour, egg mixture, and panko for coating in three separate shallow bowls. Roll chicken first in flour, then in egg mixture, then in panko. Transfer coated chicken rolls to a drying rack placed over a baking sheet.

Preheat oven to 400° and heat oil in a nonstick sauté pan until oil begins to shimmer. Fry chicken rolls in oil until they brown, turning frequently to brown all sides and prevent burning. Return chicken to the rack. Transfer baking sheet and rack with chicken to oven. Bake until chicken is cooked through, about 12 minutes. Serve chicken with Honey Mustard Sauce.