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Chicken Asparagus Roll-Ups
Deliciously moist and cheesy chicken breasts rolled around asparagus spears and covered with a hollandaise-like sauce. Crunchy panko crumbs top off this elegant dish.
Calories 2642 kcal
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
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.
Calories: 2642 kcal | Carbohydrates: 102 g | Protein: 190 g | Fat: 163 g | Saturated Fat: 56 g | Polyunsaturated Fat: 98 g | Cholesterol: 493 mg | Sodium: 5427 mg | Sugar: 17 g