CSA Recipe #8 - Asparagus & Chicken Packages

This was SO good!  I found this recipe and modified so it would be soy free, egg free and gluten free.  Since it called for mayonnaise, which contains in all brands (even at whole foods) soy and eggs - I used the ONLY brand I can find in Nashville that doesn't contain either.  Also, I replaced panko bread crumbs with mashed up GF potato chips (look for GF potato chips because sometimes potato chips are not totally GF).

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!

Here you go:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.