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1
Preheat oven to 400 degrees.
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2
In microwave-safe dish or pie plate, microwave butter until melted.
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3
In another shallow dish, combine bread crumbs, parmesan cheese and 1/3 cup of the parsley.
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4
In shallow dish, place flour.
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5
Coat breasts first with flour, then with butter, then with the parmesan breadcrumb mixture, turning to coat both sides.
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6
Place one slice prosciutto atop each chicken breast, lay 3 asparagus spears crosswise on short end of each breast; roll up tightly.
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7
Place seam side down in a single layer in a 13 x 9-inch glass or metal baking pan, leaving space between rolls.
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8
Press remaining crumb mixture onto rolls; drizzle any butter leftover from coating chicken over the rolls (see cooking tip).
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9
Bake for 30 min or until chicken is no longer pink inside and the coating is golden brown.
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10
Let stand 10 minute.
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11
Smoked Gouda Cheese Sauce: Meanwhile, whisk flour into milk.
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12
Gradually stir milk mixture into small saucepan.
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13
Over medium heat simmer, whisking often, for about 5 min or until slightly thickened.
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14
Remove from heat; add smoked gouda cheese and pepper.
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15
Stir until cheese melts and sauce is smooth.
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16
Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp gouda cheese sauce.
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17
Sprinkle with remaining finely chopped parsley.
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18
Serve with additional sauce.
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19
Chicken Tip: To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about 1/4 to 1/8-inch (5 to 3 mm) thick.
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20
Asparagus Tip: To blanch asparagus, plunge spears into boiling water for 1 min; drain and quickly plunge into ice water or cold running water.
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21
Pat dry.
