- 1lb. of chicken breast
- 1 bunch of asparagus
- Provolone
- 1 lemon, zest and juice
- 2 tablespoons of mayonnaise
- 1 teaspoon dijon mustard
- Salt & pepper
- 1 tablespoon butter
- Breadcrumbs
Begin by trimming the asparagus ends, and then sautéing for 5-7 minutes in melted butter. While that's going on, preheat your oven to 350 degrees. Next, take a mallet and flatten out your chicken so that it's thin enough to roll up (about 1/4" thick).
In a small bowl, mix the mayo, lemon (zest and juice) and dijon mustard, and add a dash of salt and pepper.
Lay out the chicken, and place a thin piece of provolone on top of each one. Once the asparagus is done, place 4 or so spears on top of each chicken breast, the roll the chicken (I found it easiest to start with the wider end and roll down to the thinner end). Use a small toothpick to secure the roll, then place seam-down in a greased baking dish. Brush on a healthy dose of the mayo mix on top of each roll and finish by sprinkling a light layer of breadcrumbs on top. I used Italian style, as that's what I had handy. Bake for about 20 minutes, until until the chicken juice runs clear and the breadcrumbs begin to brown.
I'm not exaggerating when I say this was incredible. By far, one of the best dishes since I've started the blog. Definitely give it a try.
Bon chappétit!
i will have to make this soon. i always have chicken and something that could possibly go in it. yum yum.
ReplyDeletemmmmm~ thanks for the recipe! will definitely try it :)
ReplyDelete