Chicken Asparagus Roll-Ups
Green Bean and Mushroom Medley
Ingredients
- ½ cup mayonnaise
- 3 Tbsp Dijon mustard
- 1 lemon, juiced and zested
- 2 tsp dried tarragon
- 1 tsp ground black pepper
- ½ tsp salt
- 16 spears fresh asparagus, trimmed
- 4 boneless, skinless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 475°F. 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 1½ 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 ¼ 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 until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Side Dish Ingredients
- 5 oz fresh green beans, cut into 1-inch pieces
- 1¼ carrots, cut into thick strips
- 2 Tbsp and 2 tsp butter
- ⅝ onion, sliced
- 5 ounces fresh mushrooms, sliced
- ¾ tsp salt
- ¼ tsp seasoned salt
- ⅛ tsp garlic salt
- ⅛ tsp white pepper
Side Dish Instructions
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
530
|
103
|
633
|
| Fat (g) | 33 | 8 | 41 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 29 | 8 | 37 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 1170 | 610 | 1780 |
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