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Chicken Asparagus Roll-Ups
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Provolone and asparagus stuffed chicken breasts with Dijon crust, baked to perfection.
Ingredients:
  • 0.5 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 lemon, juiced and zested
  • 2 teaspoons dried tarragon
  • 1 teaspoon ground black pepper
  • 16 spears fresh asparagus, trimmed
  • 4 slices provolone cheese
  • 1 cup panko bread crumbs
Instructions:
  • Preheat the oven to 475 degrees F (245 degrees C) and grease a baking dish. Combine mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper in a bowl until well mixed. Set aside.
  • Microwave asparagus on High until vibrant green and tender, for 1 to 1 1/2 minutes. Set aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags are great) on a flat surface. Use the smooth side of a meat mallet to pound the chicken breast to about 1/4 inch thickness. Repeat with remaining chicken breasts.
  • Lay a slice of provolone on each chicken breast, then add 4 asparagus spears on top of the cheese. Roll the chicken breasts around the asparagus and cheese to create a compact package, then place them seam sides down in the baking dish. Use a pastry brush to coat each chicken breast with the mayonnaise mixture, and sprinkle panko crumbs over each, pressing them gently to form a crispy coating.
  • Cook in the oven until the crumbs are golden brown and the chicken juices are clear, for approximately 25 minutes.

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