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