Preheat oven to 400F (200C).

 

In a microwave-safe dish or pie plate, microwave butter until melted. In another shallow dish, combine bread crumbs, Canadian Parmesan cheese and 1/3 cup (75mL) of the parsley. In shallow dish, place flour. Coat breasts first with flour, then with butter, then with the Parmesan breadcrumb mixture, turning to coat both sides. Place one slice prosciutto atop each chicken breast, lay 3 asparagus spears crosswise on short end of each breast; roll up tightly. Place seam side down in a single layer in a 13 x 9-inch (3L) glass or metal baking pan, leaving space between rolls. Press remaining crumb mixture onto rolls; drizzle any butter leftover from coating chicken over the rolls (see cooking tip). Bake for 30 minutes or until chicken is no longer pink inside and the coating is golden brown. Let stand for 10 minutes.

 

Smoked Gouda Cheese Sauce:

Meanwhile, whisk flour into milk. Gradually stir milk mixture into small saucepan. Over medium heat, simmer, whisking often, for about 5 minutes or until slightly thickened. Remove from heat; add Canadian Smoked Gouda cheese and pepper. Stir until cheese melts and sauce is smooth. Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp (30mL) Smoked Gouda Cheese sauce. Sprinkle with remaining finely chopped parsley. Serve with additional sauce.

 

Tips:

-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.

- To blanch asparagus, plunge spears into boiling water for 1 minute; drain and quickly plunge into ice water or cold running water. Pat dry.

 

Make ahead:

Coat, stuff and roll chicken up to 8 hours ahead. Cover and refrigerate. Increase baking time by 5 minutes. Reheat Smoked Gouda Cheese Sauce in microwave on medium (50%) power for 2 minutes or until heated through. Stir occasionally.

 

Credit: Dairy Farmers of Canada (www.dairygoodness.ca)