Serve this easy but elegant recipe with a green salad or potatoes and maple carrots for a special spring celebration.

Preparation Time: 25 minutes
Grilling Time: 30 minutes
Broiling Time: 3 minutes
Servings: 4


  • 4 boneless skinless Ontario Chicken Breasts (150 g each)
  • 2 tbsp Dijon mustard
  • 2 tbsp 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

Nutritional Information:

1 Serving

PROTEIN:                 39 grams
FAT:                            13 grams
CARBOHYDRATE:             9 grams
CALORIES:               313
FIBRE:                       1 gram
SODIUM:                   540 mg

Ontario Asparagus

In season:
May and June