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, 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.
Originally Submitted
4/9/2014
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