Ingredients

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Cooking spray

Directions

1. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus
in ice water. Drain and pat dry.
2. Flatten chicken to 1/4-in. thickness. Spread mustard over 1 side of each chicken breast. Down the center of each, place 2 sage leaves, 1
cheese slice, 1 ham slice and 4 asparagus spears. Fold chicken over asparagus; secure with toothpicks.
3. Preheat air fryer to 325°. Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan
cheese. Dip chicken into the flour, egg, and then bread crumb mixture.
4. Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until chicken is no longer pink, 1
5-20 minutes. Discard toothpicks.