Canadian Parmesan, Asparagus and Prosciutto Roll-ups with Smoked Gouda Cheese Sauce
Canadian Parmesan, Asparagus and Prosciutto Roll-ups with Smoked Gouda Cheese Sauce
Wrapping asparagus spears in Parmesan-crusted chicken breast pieces takes this favourite vegetable to new flavour heights. Drizzling the crunchy chicken with smoky flavoured Gouda sauce makes it irresistible. Because you can assemble this elegant dish ahead of time, you’ll be able to relax and enjoy your dinner guests.
½ cup (125 mL) butter
¾ cup (175 mL) Panko bread crumbs
½ cup (125 mL) finely grated Canadian Parmesan cheese
½ cup (125 mL) finely chopped parsley, divided
3 tbsp (45 mL) all-purpose flour, divided
6 slices thinly sliced prosciutto, trimmed of fat
18 asparagus spears, trimmed, blanched (see cooking tip)
6 boneless skinless chicken breast halves, fillets removed, flattened (about 2 lb/1 kg) (see note)
Smoked Gouda Cheese Sauce:
1 tbsp (15 mL) all-purpose flour
1-¼ cups (300 mL) 1% milk
¾ cup (175 mL) shredded Canadian Smoked Gouda cheese
¼ tsp (1 mL) pepper
1. Preheat oven to 400°F (200 °C).
2. In microwave-safe dish or pie plate, microwave butter until melted. In another shallow dish, combine bread crumbs, Canadian Parmesan cheese and 1/3 cup (75 mL) 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 (3 L) 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 min or until chicken is no longer pink inside and the coating is golden brown. Let stand 10 min.
3. 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 min or until slightly thickened. Remove from heat; add Canadian Smoked Gouda cheese and pepper. Stir until cheese melts and sauce is smooth.
4. Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp (30 mL) Smoked Gouda Cheese Sauce. Sprinkle with remaining finely chopped parsley. Serve with additional sauce.
Preparation time: about 25 minutes
Cooking time: 10 minutes
Baking time: 30 minutes
Standing time: 10 minutes
Yield: 6 servings
Sauce: 1-¼ cup (300 mL) approximately
Note: To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about ¼ to 1/8-inch (5 to 3 mm) thick.
Cooking tips: To blanch asparagus, plunge spears into boiling water for 1 min; 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 min. Reheat Smoked Gouda Cheese Sauce in microwave on medium (50%) power for 2 min or until heated through. Stir occasionally.
Wrapping asparagus spears in Parmesan-crusted chicken breast pieces takes this favourite vegetable to new flavour heights. Drizzling the crunchy chicken with smoky flavoured Gouda sauce makes it irresistible. Because you can assemble this elegant dish ahead of time, you’ll be able to relax and enjoy your dinner guests.
½ cup (125 mL) butter
¾ cup (175 mL) Panko bread crumbs
½ cup (125 mL) finely grated Canadian Parmesan cheese
½ cup (125 mL) finely chopped parsley, divided
3 tbsp (45 mL) all-purpose flour, divided
6 slices thinly sliced prosciutto, trimmed of fat
18 asparagus spears, trimmed, blanched (see cooking tip)
6 boneless skinless chicken breast halves, fillets removed, flattened (about 2 lb/1 kg) (see note)
Smoked Gouda Cheese Sauce:
1 tbsp (15 mL) all-purpose flour
1-¼ cups (300 mL) 1% milk
¾ cup (175 mL) shredded Canadian Smoked Gouda cheese
¼ tsp (1 mL) pepper
1. Preheat oven to 400°F (200 °C).
2. In microwave-safe dish or pie plate, microwave butter until melted. In another shallow dish, combine bread crumbs, Canadian Parmesan cheese and 1/3 cup (75 mL) 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 (3 L) 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 min or until chicken is no longer pink inside and the coating is golden brown. Let stand 10 min.
3. 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 min or until slightly thickened. Remove from heat; add Canadian Smoked Gouda cheese and pepper. Stir until cheese melts and sauce is smooth.
4. Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp (30 mL) Smoked Gouda Cheese Sauce. Sprinkle with remaining finely chopped parsley. Serve with additional sauce.
Preparation time: about 25 minutes
Cooking time: 10 minutes
Baking time: 30 minutes
Standing time: 10 minutes
Yield: 6 servings
Sauce: 1-¼ cup (300 mL) approximately
Note: To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about ¼ to 1/8-inch (5 to 3 mm) thick.
Cooking tips: To blanch asparagus, plunge spears into boiling water for 1 min; 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 min. Reheat Smoked Gouda Cheese Sauce in microwave on medium (50%) power for 2 min or until heated through. Stir occasionally.
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