Ingredients
4 chicken breasts, skin removed
60g Flora Buttery, melted or 4 tbsp of Flora Cuisine
2 tbsp Colmans mustard powder (seems a lot, so erred on the side of caution myself)
1 clove garlic, crushed
25ml white wine
6-8 tbsp breadcrumbs mixed together with
2 tbsp parmesan cheese grated
12 small asparagus spears, blanched
Preparation
