Dairy Farmers of Canada

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.

  • Prep: 25 min
  • Cooking: 40 min
Yields 6 servings
canadian parmesan asparagus and prosciutto roll ups with smoked gouda cheese sauce


  • 1/2 cup (125 mL) butter
  • 3/4 cup (180 mL) Panko bread crumbs
  • 1/2 cup (125 mL) finely grated Canadian Parmesan cheese
  • 1/2 cup (125 mL) finely chopped parsley
  • 3 tbsp (45 mL) all-purpose flour
  • 6 slices thinly sliced prosciutto trimmed of fat
  • 18 asparagus spears trimmed and blanched
  • 6 boneless skinless chicken breast halves fillets removed, flattened (about 2.2 lb/1 kg)
  • Smoked Gouda Cheese Sauce
  • 1 tbsp (15 mL) all-purpose flour
  • 1 1/4 cups (310 mL) 1 % Milk
  • 3/4 cup (180 mL) shredded Canadian Smoked Gouda cheese
  • 1/4 tsp (1 mL) pepper
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Preheat oven to 400 °F (200 °C).

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 (80 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 (33 x 23 cm) 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.

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.

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.


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 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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Nutritional information

Per serving
Energy: 492 Calories
Protein: 48 g
Carbohydrate: 15 g
Fat: 26 g
Fibre: 1.3 g
Sodium: 705 mg

Top 5 Nutrients

(% DV*)
Calcium: 26 % / 438 mg
Niacin: 110 %
Phosphorus: 44 %
Vitamin B12: 50 %
Vitamin B6: 42 %