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Level
very easy
Prep Time
5 mins
Total Time
30 mins
Serves
4

Ingredients

4
boneless skinless chicken breasts, butterflied
4 slices
ham, cut into halves
3 tbsp
plain 2% yogourt
45 mL
1 tbsp
Dijon mustard
15 mL
1 tsp
olive oil
5 mL
1 cup
panko breadcrumbs
250 mL
1/2 tsp
salt
2 mL
1 pkg
baby carrots
1 lb/454 g
1
bunch asparagus, ends trimmed

Method

Step 1
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Lay each butterflied chicken breast on a clean work surface and place a piece of plastic wrap over top. Lightly pound to flatten chicken to 1/4-in. (5-mm) thick with meat mallet, rolling pin or heavy mug. Repeat with remaining breasts.
Step 2
Lay one piece of ham and 1/4 cup (60 mL) cheese on each piece of chicken. Roll up each piece of chicken piece like a jelly roll, enclosing the ham and cheese. Set rolls seam-side down on prepared baking sheet.
Step 3
Mix together yogourt, mustard and olive oil in small dish. Brush onto tops of rolled chicken breasts. In small bowl, mix together breadcrumbs and salt. Sprinkle over mustard mixture, covering tops of rolled breasts evenly. Bake until chicken is cooked through and golden brown, about 20 min. Internal temperature should reach 165°F (74°C).
Step 4
Meanwhile, in a medium saucepan of boiling water, cook carrots until almost tender, about 4 min. Add asparagus and continue to cook until asparagus is tender, about 1 min. Drain and serve with chicken rolls.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 recipe):
Calories:
310
Fat:
10 g
Saturated Fat:
6 g
Carbs:
12 g
Fibre:
4 g
Sugar:
6 g
Cholesterol:
115 mg
Protein:
45 g
Sodium:
680 mg