Chicken Asparagus Melt

Place each chicken breast half between 2 pieces of plastic wrap.

Lightly pound with flat side of meat mallet or rolling pin until approximately 1 / 4 inch thick.

Heal oil in large skillet over medium heat.

Add chicken.

Sprinkle with pepper.

Cook until fork tender and juices run clear , turning once.

Spread chicken breasts with mustard.

Top each with 2 tomato slices.

Divide asparagus spears and place on tomato slices.

Sprinkle with cheese.

Cover and cook over low heat until cheese melts.

Serve with rice.

boneless skinless chicken breast halves, oil, dijon mustard, tomatoes, asparagus spears, mozzarella cheese, pepper