Chicken Asparagus Roll-Ups
Description
Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
Ingredients
•
1/2 cup mayonnaise
•
3 tablespoons Dijon mustard
•
1 lemon, juiced and zested
•
2 teaspoons dried tarragon
•
1 teaspoon ground black pepper
•
1/2 teaspoon salt
•
16 spears fresh asparagus, trimmed
•
4 skinless, boneless chicken breast halves
•
4 slices provolone cheese
•
1 cup panko bread crumbs
Directions
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.
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.
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.
4
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.