Chicken Asparagus Roll-Ups

You'll need

  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 lemon, juiced and zested
  • 2 teaspoons dried tarragon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 16 spears fresh asparagus, trimmed
  • 4 skinless, boneless chicken breast halves
  • 4 slices provolone cheese
  • 1 cup panko bread crumbs

Let’s get cooking!

Step 1

Preheat oven to 475°F (245°C). Grease a baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

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