Poulet Avec Mornay

4 (6-8 oz.) skinless chicken breast
4 slices thinly-sliced ham
20 asparagus tips, blanched
8 whole asparagus spears, blanched
1/2 cup shredded cheddar cheese
1/2 cup shredded white cheese (swiss, jack or mozzarella)

Place chicken breast on a cutting board and lightly tenderize on one side. In center of each chicken breast, place ham slice, asparagus tips, and a small amount of each cheese. Sprinkle with salt and pepper, and granulated garlic. Fold sides of chicken over filing. Hold with toothpicks. Freeze fr approximately 15 minutes (until firm).

Preheat oven to 325 degrees. Bread each breast in flour, then in a mixture of 3 beaten eggs and 1/2 cup of milk, followed by cracker meal. Place in a baking dish. Dot top of each with a teaspoon of butter. Bake for 1 hour and 30 minutes. If they start to brown too fast, cover with foil. Serve with Mornay Sauce over each and garnish with two asparagus spears. Serves 4.

Mornay Sauce

2 Tbsp. melted butter
3 Tbsp. flour
1 1/2 cup hot milk
1 1/2 cup shredded cheese (swiss, jack or mozzarella)
1 tsp. salt
1/2 tsp white pepper

Add flour to melted butter in a saucepan. Cook a few minutes (do not brown). Add milk, stirring constantly until smooth and creamy. Add cheese and continue stirring. Mix in salt and pepper. Remove from heat. Serve.