Ingredients
4
4 servings
- •½ cup mayonnaise
- •3 tablespoons Dijon mustard
- •1 lemon, juiced and zested
- •2 teaspoons dried tarragon
- •1 teaspoon ground black pepper
- •½ teaspoon salt
- •16 spears fresh asparagus, trimmed
- •4 skinless, boneless chicken breast halves
- •4 slices provolone cheese
- •1 cup panko bread crumbs
Instructions
- 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.
- 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.
- 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.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutritional Facts
Per 4 servings
- Calories: 530
- Carbohydrate: 29g
- Fat: 33g
- Fiber: 3g
- Protein: 37g
- Sugar: 2g
Related Recipes
Asparagus Roll Ups
Creamed Asparagus
Asparagus Fries
Easy Asparagus
Creamy Asparagus Sauce with Chicken Schnitzel
Asparagus Stir-Fry
Asparagus Soup
Chicken Bacon Asparagus Twists
Asparagus Casserole with Canned Asparagus
Fresh Asparagus Soup
Homemade Cream of Asparagus Soup
