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Saturday, April 16, 2016

chicken asparagus roll-ups

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • 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.

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