Servings: 4 | Prep: 25m | Cooks: 30m | Total: 55m
Calories: 530 | Carbohydrates: 28.8g | Fat: 33.3g | Protein: 36.8g |
Cholesterol: 0mg
1/2 cup mayonnaise 1/2 teaspoon salt
3 tablespoons Dijon
16 spears fresh asparagus,
1 lemon, juiced and
4 skinless, boneless chicken
breast halves
2 teaspoons dried
4 slices provolone cheese
1 teaspoon ground black
1 cup panko bread crumbs

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the crumbs are browned and the
    chicken juices run clear, about 25 minutes.