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1 cup diced cooked ham
2 tbsp mayonnaise
1 tbsp finely chopped onion
1 tbsp fresh tarragon
1 tsp worcestershire
1 tsp cider vinegar
1 tsp dijon mustard
1/8 tsp cayenne pepper
2 lbs boneless skinless chicken breasts
8 oz asparagus
1 tbsp olive oil
Combine ham, mayonnaise, onion, tarragon, worcestershire, vinegar, mustard, cayenne, and black pepper in food processor. Process until chopped and almost smooth.
Butterfly chicken breasts and pound until 1/4 inch thick.
Spread ham mix on each chicken half, top with 3 to 5 asparagus spears. Tie breast closed with kitchen string.
Heat oil over medium heat and fry chicken 10 to 12 minutes per side (until browned and cooked through).
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