This is a great dinner party entrée to impress your guests. It’s super easy and you can make it ahead and put it in the refrigerator without the bread crumbs.
Chicken Stuffed with Asparagus & Provolone
½ cup mayonnaise
3 Tbs Dijon mustard
1 lemon, juiced and zested
2 tsp dried tarragon
1 tsp black pepper
1/2 tsp salt
16 thin spears of asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs
Preheat oven to 375 degrees F. 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.
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.
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, making a tidy package, 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.