Print This Recipe

Asparagus-Stuffed Chicken Breasts

Only 5 simple ingredients and a few pantry staples for this elegant and delicious dinner idea!

4   boneless skinless Ontario Chicken Breasts (150 g each)

2 tbsp (25 mL)  Dijon mustard

2 tbsp (25 mL)  chopped fresh Ontario Tarragon Leaves

  Salt and pepper

4   slices Ontario Provolone Cheese

16  Ontario Asparagus Spears, trimmed

2 tbsp (25 mL)  butter, melted

1/4 cup (50 mL)  fresh whole wheat breadcrumbs

Place chicken between waxed paper; pound with mallet to flatten to 1/4-inch (5 mm) thickness.

In small bowl, combine mustard, tarragon, and salt and pepper to taste; spread evenly over rough side of each breast. Top each with cheese slice and 4 asparagus spears. Roll up chicken, letting asparagus protrude on both ends; secure with toothpicks.

Place seam side down on parchment paper-lined baking sheet. Brush with a little of the butter. In small bowl, toss crumbs with remaining butter; pat onto stuffed breasts. Season with pepper.

Bake in 400°F (200°C) oven for 25 to 30 minutes or until juices run clear when chicken is pierced. Broil for 2 to 3 minutes to brown topping. Remove toothpicks to serve.