Asparagus-Stuffed Chicken Breasts

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

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Baking Time: 30 minutes, Broiling Time: 3 minutes

Preparation Time:

Serves: 4

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  • 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.

Nutritional information

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