|Chicken rollup with cheese and asparagus.|
Chicken Rollups with Asparagus and Cheese
1/2 cup mayonaisse
3 Tsp Dijon mustard
1 lemon, juiced and zested
2 tsp dried tarragon
1 tsp ground black pepper
1/2 tsp salt (I omitted the salt.)
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices of provolone cheese (I used Trader Joe's yogurt cheese. It's low sodium)
1 cup panko bread crumbs
1. Preheat oven to 475 degrees F. Grease a baking dish. In a bowl, mix together the first six ingredients until 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 aside. Place a chicken breast between two sheets of heavy plastic (freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with a meat mallet to a thickness of about 1/4 inch. Repeat with all chicken breasts.
3. Place one slice of cheese 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 (or spoon), apply a coating of the mayo mixture to each chicken breast, and sprinkle with panko crumbs, pressing the crumbs into the chicken to make a coating.
4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
|Making the mayo mixture.|
|Flatten the chicken breast with a meat mallet.|
|Add cheese and asparagus to flattened chicken breast.|
|Roll up and place seam side down on prepared baking dish.|
|Coat breasts with mayo mixture and panko bread crumbs.|
|Out of oven.|
|Read to enjoy.|
This is easy, tasty and makes for a great presentation. It would be perfect for a light lunch along with a green salad or even a fruit salad.