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Let me tell you what. . .it's been a stressful last few weeks. I've had a lot going on personally, so my blog has suffered. I apologize, but when it rains, it pours. Last Sunday my husband's great-grandmother passed. Yes, you heard me right. GREAT-Grandmother. It's been such a blessing to have her in our lives. There aren't many that can say they had the pleasure of meeting, let alone growing up with their great-grandmother. Our children will be able to tell stories of their great-great-grandmother to their own children one day. That just blows my mind.
Grandma Deml lived a long, wonderful life. She left this world at the age of 93. And yesterday we said our last goodbyes. She will be deeply missed, but I'm so grateful for the oodles of memories that will always make us smile and laugh.
While things have been a bit hectic around here, I've still been doing my best to get new recipes and projects out to you, so today, I'm sharing a wonderful recipe for Chicken Asparagus Roll-Ups. Oh, my goodness, this chicken is moist and cheesy - and filled with a hollandaise like sauce that's completely yummy. Want to see how I made it?
- I mixed up my hollandaise-like sauce in a small bowl. It's a mixture of mayonnaise, lemon juice, Dijon mustard, dried tarragon, salt and pepper. A wonderful combination!
- I steamed the asparagus for about 8 minutes or so just until a bit tender and bright green.
- With the smooth end of a meat mallet, I pounded out the chicken breasts until they were thin enough to fold over.
- I placed two pieces of provolone cheese and four asparagus spears on top of each chicken breast and then folded the chicken ends together.
- I placed the chicken open side down and brushed each piece with the sauce.
- Then sprinkled each chicken breast generously with panko bread crumbs.
I baked the chicken for about 25 minutes at 425 degrees and pulled it out when the bread crumbs were a golden brown and the juices from the chicken ran clear.
The crunchy topping, the cheese, the sauce, the asparagus. Oh. my. goodness. I served the chicken with a wild rice blend and a few extra asparagus spears. My husband absolutely loved this meal and it has become a part of our weekly meal plans.
You're really going to love this dish!!! I can't wait to hear from those of you who try it!
Chicken Asparagus Roll-Ups
Ingredients
- 4 skinless (boneless chicken breasts)
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 3 tablespoons Dijon mustard
- 2 teaspoons dried tarragon
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup panko bread crumbs
- 8 slices provolone cheese
- 16 spears fresh asparagus (trimmed and steamed or cooked until just tender)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, dried tarragon, salt and pepper until well mixed.
- Place the chicken breasts (2 at a time) in a ziplock bag and firmly pound the chicken with the smooth end of a meat mallet until about ¼-inch thick.
- Place two slices of cheese and 4 cooked asparagus spears on each chicken breast.
- Roll chicken breasts around the asparagus and cheese and place open side down onto a greased baking pan.
- Coat each breast generously with the mayo mixture.
- Generously cover each breast with panko and lightly press into the chicken.
- Bake 25-28 minutes or until crumbs are browned and juices run clear.
Notes
- Even Thickness: Ensuring that the chicken breasts are evenly pounded to about ¼-inch thickness helps them cook more evenly and prevents them from drying out in the oven. Use a meat mallet or a rolling pin to achieve a uniform thickness.
- Secure Rolling: To prevent the chicken roll-ups from unraveling during baking, use toothpicks or kitchen twine to secure them after rolling. This step helps maintain their shape and ensures that the filling stays intact.
- Golden Crust: For a crisp and golden crust on the chicken roll-ups, lightly spray or brush the tops with olive oil before coating them with panko breadcrumbs. This helps the breadcrumbs adhere better and promotes even browning during baking, resulting in a deliciously crunchy exterior.
Cheryl H
Can't believe there are no comments on here with people who have tried this recipe, so I am going to comment now. This recipe is AWESOME. Seriously, I have pinned thousands of recipes on Pinterest, tried maybe 150 (?), and this is the WINNER. I am now making this at least every other week. I think it is the best chicken recipe I've ever had and my family loves it too. Thank you so much!
Sara
Well, I'm so glad you decided to comment! THANK YOU! It's comments like this that make my day! Our family really enjoys this recipe, too. Your comment today reminded me that I need to make this again ASAP!
Cathy
Hi Sara, I was just stopping over to say hello! I have missed seeing you around the past few weeks and now I know why! 🙂 I am sorry to hear about your family's loss. What an amazing legacy it sounds like she has left! This recipe looks great, the perfect dinner! 🙂
Cathy
Sara
Do you know that your comment just made my day, Cathy? You know when life happens and you tend to it and then feel completely out of synch with the blog? I've felt like that pretty much the entire month of July so far and I'm hoping things improve in August. Just the fact you noticed I've been a bit MIA lately meant the world to me. THANK YOU!! I hope you're having a wonderful summer!! Sara
Ed
The ingredients call for "fresh," asparagus and the directions say to place "cooked" asparagus in the chicken but nowhere were there instructions to cook the asparagus. Please clarify.
Sara
Hi Ed! In the ingredients section of the recipe after fresh asparagus in parentheses it mentions the asparagus should be trimmed and steamed or cooked until just tender. So it should be tender before baking.
Marlene Schlegel
Looks delicious!!! I will be trying this recipe!!!