About this recipe:This chicken recipe is full of flavour. Inside each breast you'll find tender asparagus and melted cheese, while the breadcrumb coating lends a lovely crunch. Quick and easy to prepare, the presentation is simple yet elegant.
8 tablespoons mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast fillets
4 slices provolone, Caciocavallo or mozzarella cheese
100g panko breadcrumbs
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 240 C / Gas 9. 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 1 1/2 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 6mm. Repeat with the rest of the chicken breasts.
Place 1 slice of cheese 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 parcel, 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 in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Panko breadcrumbs are Japanese breadcrumbs that lend an especially light and crisp texture to dishes. They're available in specialty shops and some larger supermarkets.