• 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


  1. Preheat oven to 475 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. 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
  4. 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
  5. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface
  6. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch
  7. Repeat with the rest of the chicken breasts
  8. Place 1 slice of provolone on each chicken breast
  9. Place 4 asparagus spears per breast
  10. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish
  11. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast
  12. Sprinkle each breast with panko crumbs, pressing the crumbs into the mayonnaise mixture to make a coating
  13. Bake until the crumbs are browned and the chicken juices run clear – about 25 minutes