Ham and Spinach Stuffed Chicken Breast with Pomegranate Sauce
Blanch the spinach in a pot of boiling water for about 10 seconds until wilted. Drain, rinse under cold water and squeeze dry. Rinse chicken and pat dry. Cut the chicken almost in half horizontally but not cutting all the way through and open like a book. Sprinkle with salt and pepper, cover each with a slice of ham and spread with mustard.
Top each with an asparagus spear, cover with spinach, roll the chicken up, and tie with kitchen twine. Heat the butter in a skillet, add the chicken and brown all over. Add the broth, cover the pan and simmer over medium heat, turning the chicken occasionally until the chicken is cooked through, about 30 minutes. Heat the mashed potatoes according to package instructions.
Halve the pomegranate and remove the seeds. Lift the rolls from the pan juices, keep warm. Pour the cream into the pan, stir to combine and bring to a boil. Add the pomegranate seeds to the sauce, heat and season with salt and pepper. Slice the chicken rolls, spoon the pomegranate sauce over and serve with mashed potatoes.