All that said, I am not usually a big asparagus gal and we got about two dozen of them in the last two weeks. And Darren isn't a big saucy dish person. However, I thought I would try this because it looked fancy, maybe a little French and not all that hard, which in the end it was all these things.
They came out DEE-LISH! And this was an exclamation from both Darren and I, so I know it was a WIN!
|It looks a little messy but SO GOOD!|
- 1/2 cup mayonnaise (I used Follow Your Heart Soy Free Veganaise)
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup Kettle brand low fat lightly salted kettle chips, mashed up to crumbs
- Preheat oven to 475 degrees F (245 degrees C). Take the provolone out of the fridge and let it come to room temperature while you prep - this way it won't crumble when you are working with it. Grease a glass baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, thyme, salt, and pepper until the mixture is well combined. Cover and put in the fridge for 30minutes.
- Cook asparagus in the microwave on High until bright green and just tender, 1 minutes (if using a steamer put 1T water in the bottom). 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. The thinner the chicken the easier it is to roll up.
- 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, like a burrito. Secure them with two toothpicks and place, seam side down, in the prepared baking dish. Salt and pepper the tops and then, with a pastry brush, schmear on the mayonnaise mixture to each chicken breast, and sprinkle each with potato chips.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
SUPPER GOOD! I served with boiled red potatoes dressed with ghee, s&p & parsley.