Ham-Asparagus-Cheddar Stuffed Chicken Breasts

Blanch asparagus 1 minute in a pot of boiling salted water, rinse under cold water and drain.
Preheat oven to 350ºF (180ºC).
In a plate, combine flour with salt and Italian seasoning. In a soup plate, beat eggs and milk together.
Using a sharp knife, cut a pocket lengthways in breasts, leaving a 1/2-in (1-cm) edge.
Roll up 3 asparagus spears and a stick of cheddar in each slice of ham. Slip roll into chicken breast. Fold one edge over the other to close.
Dredge breasts in seasoned flour, dip in egg mixture and roll in breadcrumbs.
In a non-stick grill pan, heat olive oil on medium. Brown chicken breasts, 2 at a time, 3 minutes per side. Transfer chicken breasts to a baking sheet and bake 15 - 20 minutes to an internal temperature of 180ºF (82ºC).
Combine sun-dried tomato and oregano dressing with tomato paste to make sauce.
Spoon 1 Tbsp. (15 mL) onto each plate. Cut each breast into 3 slices and place over sauce.