Chicken Breast Stuffed With Asparagus

1. 1

   Place the chicken breasts in between two sheets of cling film and flatten out slightly with a rolling pin.

2. 2

   Mix together the Flora, Colman's Mustard, garlic and wine.

3. 3

   Dip each chicken breast first in the Flora mixture and then in the breadcrumbs and Parmesan cheese to coat.

4. 4

   Divide the asparagus spears between the chicken breasts and roll up, securing each with cocktail sticks.

5. 5

   Place the stuffed chicken in a roasting pan and cook in preheated oven at 180u00b0C, 160u00b0C fan, gas mark 4 for 25-30 minutes until thoroughly cooked.

6. 6

   Serve with potato wedges and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.