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.

Servings

Calories 550kcal

Author Sara

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.

Nutrition