Almost hollandaise-inspired in flavor, this dish of chicken and asparagus also has a slight crunch from the Panko breadcrumbs. The presentation is straightforward but elegant and takes little time to arrange. a great combination with artichokes!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. 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 asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears 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, and top the cheese with 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, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 1170 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I make this for dinner quite often. It’s a good chicken dish. I put the extra asparagus spears on the side in the pan tossed in garlic salt and olive oil.
Great flavors and received 6 stars from my family on this one! Added more asparagus and followed recommendations to add sauce to interior before rolling + served with pickled artichoke hearts and rice on the side. Definitely a keeper – might try adding roasted red peppers next time for added color and flavor.
This dish I actually found and added to my dinner rotation over 10 years ago but never left a review. I love it as is and everyone I’ve made it for over the years has loved it as well. Eventually I made this dish using flounder, it was absolutely amazing also! Thank you for Sharing recipe!
Made it several times! Obviously, everyone in my family likes it. I have also made it for company, who raved about it! I did not change any ingredients. I agree that the mustard mayonnaise mixture adds a fancier finishing touch!
amazing easy recipe that’s good for a Tuesday night.
Made it just as written-Family lovedit!
Absolutely delicious! Asparagus was still a little stringy, but that was minor.
This is a favourite of my family, I have been making it for years. As of late I have cut the recipe in half considering we are now empty nesters. Although when the kids are home on leave they request this dish!
This was outstanding. I had big fat chicken breasts, so I sliced them in half and then pounded them as well. I cooked at 425 convection bake for 40 minutes (my cookware recommends not cooking hotter than that). I too smeared some of the mixture on the insides as well, and after smearing the outsides, I pressed the panko into the rolls. I didn’t have provolone, so I sliced a mozzarella block. I doubled the sauce recipe, and I’m glad I did. I ended up having quite a bit left after the smearing, so after laying the chicken rolls in the pan, I dropped spoonfuls of the sauce into the crevices next to each roll (not on top!) Lastly, I sprayed the tops of the panko’d rolls with non-stick cooking spray. The tops were super crunchy, while the chicken was tender and juicy. Loved the taste!
I found that the juice of a whole lemon ruined the dish. Will not use it next time and actually wasn’t crazy about the Mayo/Dijon either.
Family loved this. Made one with no asparagus for the non-veggie eater in the family. Added a little sauce in the middle. The sauce was so good! Will definitely make again.
Wonderful recipe! I made only a few changes but none of them were ingredient changes. I had thin chicken breasts that were too narrow to roll so I just used two for each “roll-up”, sandwich style. It worked fine except that the top piece slid when eating it. I followed the advice of other reviewers and put some of the sauce on the inside, then assembled it and covered it all over with more sauce and rolled in the panko crumbs. I used lemon juice instead of squeezing a lemon and zesting it. I baked it 25 minutes at 400 degrees (another reviewer comment). I only made two roll-ups and will repeat with two more and the remainder of the sauce. I might put in some extra cheese.
Family liked, but use fresh asparagus, frozen got mushy. Other than that everyone liked the chicken.
I thought this dish was absolutely delicious! I followed the recipe and where I typically dislike Dijon mustard I still went for it.
The local market had fresh boneless skinless chicken thighs and fresh asparagus on sale this week, so I was looking for a recipe that allowed me to use both, and I’m so glad I found this one. I didn’t have tarragon so I substituted 1/8 tsp fennel seeds, ground in a mortar and pestle, and 1/2 tsp dry basil. The thighs were huge, and after pounding them I could have rolled them up as described, but I took the easy way out and just spread the chicken out in a parchment- lined, square, glass baking pan, cut the raw asparagus into 1.5 inch pieces and distributed them over the chicken, topped with 4 slices of provolone, poured the sauce over the top, sprinkled with gluten free breadcrumbs, and baked uncovered at 350 degrees for about 45 minutes. I used a meat thermometer to verify the meat was done, and it was well over the 165 degrees safe temp for chicken, so perhaps less time would have been sufficient, but it was just perfect! Crunchy and golden brown on top, perfectly done asparagus, tender, delicious chicken. I served it over brown rice.
This was a great recipe! This is my second most favorite recipe on this app of all time. I have hundreds of favs and this tops them. The chicken was juicy, the asparagus done just right, and sauce was the right amount. I did put some of the sauce inside with the asparagus to give the chicken more flavor. I also, for personal preference, left out the Dijon mustard. If you’re looking for a restaurant style meal, try this one! It turns out just as good!
I would give this 4 1/2 stars. This was really, really good, and definitely company worthy. Would have liked my panko crumbs to not have looked so dry at the end, but maybe drizzling a little butter on top before putting in the oven would have helped the appearance. Also, our temp house has a really bad apartment stove and it could be that too. Thought I had dijon mustard, turned out it was honey mustard. So, I used that and a splash of white balsamic vinegar. Tasted good still. Hubby and son loved it. Would make again.
Excellent! We enjoyed this dish and will definitely serve to friends. Next time, I will add a slice of prosciutto alongside the provolone & asparagus wrap. Thank you for this recipe.
Very easy and very tasty. Served to daughter and her family. They totally enjoyed it and so did I.
These are so good and very easy to make. My only suggestion is don’t partially cook the asparagus by the time the chicken is done the asparagus is way to done. Second time I made this I used bigger spears and rolled them in uncooked. Perfect!
My husband thought I’d really made a fancy meal! He is a picky eater so I was surprised he loved it!