Description
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Ingredients
- ½ cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4