Chicken Breast Stuffed With Asparagus

• 4 boneless chicken breasts skin removed
• 4 tablespoons Flora Cuisine or 60g Flora Buttery, melted
• 2 tablespoons mustard powder Colman's
• 1 clove garlic crushed
• 1 11/16 tablespoons white wine
• 8 tablespoons breadcrumbs mixed together with
• 2 tablespoons Parmesan cheese grated
• 12 asparagus spears small, blanched

1. Place the chicken breasts in between two sheets of cling film and flatten out slightly with a rolling pin.
2. Mix together the Flora, Colman's Mustard, garlic and wine.
3. Dip each chicken breast first in the Flora mixture and then in the breadcrumbs and Parmesan cheese to coat.
4. Divide the asparagus spears between the chicken breasts and roll up, securing each with cocktail sticks.
5. Place the stuffed chicken in a roasting pan and cook in preheated oven at 180u0b0C, 160u0b0C fan, gas mark 4 for 25-30 minutes until thoroughly cooked.
6. Serve with potato wedges and salad.

chicken breasts, cuisine, mustard powder, garlic, white wine, breadcrumbs mixed, parmesan cheese

Taken from www.yummly.com/recipe/Chicken-Breast-Stuffed-With-Asparagus-379002 (may not work)