Chicken Asparagus Roll-Ups

Cheryl Croce Culver


This chicken and asparagus dish with a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs it's easy to fix and a healthy meal, Simply Delicious, One of my Favorite Dishes. Enjoy

pinch tips: How to Carve a Whole Chicken







1/2 c
3 Tbsp
dijon mustard
1 large
lemon juice and zested
2 tsp
dried tarragon
1 tsp
ground black pepper
1 tsp
garlic powder
1/2 tsp
16 large
fresh spears asparagus, trimmed
4 large
boneless chicken breast halves
4 slice
provolone cheese
1 c
panko bread crumbs

Directions Step-By-Step

How to Make it:
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, garlic powder, 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.

About this Recipe

Course/Dish: Chicken, Other Sauces
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy