Chicken Asparagus Roll-Ups

Cheryl Croce Culver

By
@Cheriluv

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


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Rating:

Serves:

4

Method:

Bake

Ingredients

1/2 c
mayonaise
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
salt
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

1
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.
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.
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.
3
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