Ingredients:
- 1/2 C mayonnaise
- 3 Tbsp dijon mustard
- 1 lemon – juiced and zested
- 2 tsp dried tarragon (sometimes I use italian seasoning)
- 1 tsp pepper
- 1/2 tsp salt (sometimes I use garlic salt)
- 16 spears fresh asparagus – trimmed
- 4 boneless skinless chicken breasts
- 4 slices provolone cheese
- 1 C panko bread crumbs
Directions:
- Preheat oven to 475 degrees
- Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
- 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/Blanch asparagus in a shallow dish (with a little bit of water) 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 (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
- Place 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
- Sprinkle each breast with panko crumbs, pressing the crumbs into the mayonnaise mixture to make a coating
- Bake until the crumbs are browned and the chicken juices run clear – about 25 minutes