This tasty dinner can be prepared on the stovetop or grilled on the barbecue.


½ bunch asparagus, about 8 spears
4 oz. (125 g) white cheddar or Gorgonzola cheese
4 – 3 oz. boneless, skinless chicken breasts
8 large fresh basil leaves


Partially fill a wide frying pan with water and bring to a boil over high heat. Snap the tough ends from the asparagus and discard. Boil asparagus until tender-crisp, about 2 minutes. Drain, and then dry with paper towels. Cut in half crosswise.

Divide or thinly slice cheese into 4 portions. Working with one chicken breast at a time, make a horizontal slit about 2 ½ inches (6 cm) long and 1 ½ (3.5 cm) deep into the thickest side of each breast. Gently open up like a book and place 2 basil leaves on the bottom. Top with 4 pieces of asparagus, then with cheese. Fold chicken over and fasten edges with toothpicks. Once assembled, sprinkle all the breasts with paprika and salt.

To barbecue chicken, place on grill and cook, covered, until it feels springy, 8 to 10 minutes per side. Or, to cook on the stove, spray a large frying pan and set over medium heat. Add chicken and cook until golden, about 3 minutes per side. Reduce heat to medium-low. Cover and cook until chicken is springy when pressed, about 8 minutes, turning halfway through. Remove toothpicks. Serve with a salad.

Allowances: Makes 4 servings
Count each serving as 4 servings of protein (group 6)

Adapted from a Chatelaine recipe – Courtesy of Dr. Bishop