Chicken Asparagus Roll-ups

By Wollygator

Ingredients

• 1/2 lb. fresh asparagus
• 1 lb. boneless, skinless chicken breast
• 1/2 tsp ground black pepper
• 1/3 cup grated Parmesan cheese
• 1 tsp dried tarragon
• 1 Tbsp butter
• 1/2 cup plain bread crumbs
• 3/4 cup reduced-fat buttermilk
• 1 Tbsp cornstarch
• 1 large egg, lightly beaten
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh parsley, chopped

Details

Adapted from recipecenter.giantfoodstores.com

Preparation

Step 1

1. Trim asparagus and cook in boiling water until bright green and crisp-tender.
2. Preheat oven to 350F. Pound chicken breasts flat. Season with black pepper.
3. Divide asparagus stalks among chicken breasts. Sprinkle with parmesan and tarragon. Roll up chicken breasts, secure with toothpicks and place in baking dish.
4. Bake for 25-30 minutes or until internal temperature reaches 165F.
5. Melt butter over low heat. Add breadcrumbs and toast until browned. Set aside.
6. Whisk buttermilk with cornstarch; whisk in egg. Cook over medium heat, whisking constantly, just until thickened. Remove from heat. Whisk in lemon juice and parsley.
7. Spoon lemon sauce over baked chicken. Top with toasted breadcrumbs.