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2 tbls Dijon or spicy mustard
1 lemon juice
1 tsp black pepper
1/2 tsp lite salt
8 spears fresh asparagus spears
2 skinless, boneless chicken breast halves
2 slices provolone cheese
1/2 cup whole wheat bread crumbs
- Grease a baking dish. and preheat oven to 400 degrees. Mix together mayonnaise, mustard, lemon juice, salt, and pepper until well combined. Set aside.
- Cook asparagus in the microwave on High until bright green and just tender or boil in water. Place a chicken breast between two sheets of heavy plastic on a solid, level surface. Pound chicken breast firmly with the smooth side of a meat mallet until about 1/4 inch thick. Repeat with the second chicken breast.
- Place a slice of provolone on each chicken breast, and top with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a nice rolled pocket. Then place, seam side down, in your baking dish. With a pastry brush, apply a thick coating of the mayonnaise mixture to each chicken breast, and sprinkle generously with bread crumbs. Complete by pressing the crumbs into the chicken.
- Bake in oven until crumbs are browned and juices run clear, about 30 t0 45 minutes.
I served this with slow cooked fresh frozen greenbeans, Mashed potatoes, and a nice little gravy made from the drippings of the chicken. Was a great tasty meal. I think the next time I make it I am going to make double the mayonnaise mixture and put it on the inner layer with the cheese and asparagus.
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