Chicken Asparagus Roll-Ups

Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 530 Calories

Ingredients

• ½ teaspoon salt
• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground black pepper
• ½ cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 lemon, juiced and zested
• 4 slices provolone cheese
• 2 teaspoons dried tarragon
• 1 cup panko bread crumbs
• 16 spears fresh asparagus, trimmed

Recipe Instructions

Step 1

Preheat oven to 475 degrees F (245 degrees C). 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.

Step 2

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 breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Step 3

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts 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.

Step 4

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.