Chicken Asparagus Roll-Ups

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and set a wire rack over a baking sheet.

2. Season the chicken breast halves on both sides with the salt and pepper. Pound each between sheets of plastic wrap to an even thickness of about 1/4 inch (6 mm).

3. In a bowl, whisk the mayonnaise, Dijon mustard, lemon zest, lemon juice and dried tarragon. Divide the mixture in half and set one half aside.

4. Bring a pan of water to a boil, add the asparagus and cook for 2 minutes until bright green and just tender. Drain and pat dry.

5. Spread half of the reserved sauce mixture over each chicken breast. Lay a slice of provolone on each, then arrange 4 asparagus spears across one end of each breast.

6. Roll each chicken breast tightly around the asparagus and secure with toothpicks. Brush the outside of the rolls with the remaining sauce mixture, then press the panko onto all sides to coat.

7. Place the roll-ups seam side down on the rack and bake for 25 to 30 minutes, until the panko is golden and the thickest part of the chicken reaches 165°F (74°C). Rest for 3 minutes, remove the toothpicks and slice to serve.