Ingredients: |
Ingredients: 1/2 cup mayonnaise
3 tbsp Dijon mustard
1 lemon, juiced and zested
2 ts dried tarragon
1 tsp ground black pepper
1/2 tsp salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chick breast halves
4 slices provolone cheese
1 cup panko bread crumbs
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Directions: |
Directions:Preheat oven to 475º. Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts
Place 1 slice of provolone on each chicken breasts, and top the cheese with a small amount of the sauce and 4 asparagus spears per breast. Roll the chicken breast around the asparagus and cheese, making a tidy package, and place seam sides down in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating. Pour any leftover sauce around the breasts.
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 30 minutes. |
This recipe for Chicken Asparagus Roll-Ups is from