Chicken-Asparagus Roll-Ups

By ksgroves

Ingredients

• 1/2 cup mayonnaise
• 3 tbsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp dried tarragon
• 1/2 tsp salt
• 1 tsp black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 slices provolone cheese
• 1 cup panko bread crumbs

Preparation

Step 1

Preheat oven to 475 degrees. Grease an 11 x 7 inch baking dish.

Combine mayonnaise, mustard, zest, juice, tarragon, salt, and pepper in a bowl until well blended.

Cook asparagus in a microwave on high until bright green and just tender, 1 to 1 1/2 minutes.

Put a chicken breast between two sheets of heavy plastic on a solid, level, surface. Firmly pound breast with smooth side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken.

Put 1 slice cheese on each breast, and top with 4 asparagus spears. Roll breasts around asparagus and cheese, and transfer, seam sides down, to prepared dish. Coat with mayonnaise mixture, using a pastry brush. Sprinkle with panko, pressing crumbs into chicken to make a coating.

Bake until juices run clear and crumbs are browned, about 25 minutes.