Recipes Meat and Poultry Chicken Chicken Breast Chicken Asparagus Roll-Ups 4.7 (1,045) 807 Reviews 135 Photos Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes! Submitted by Monica Updated on January 14, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 135 135 135 135 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ½ cup mayonnaise 3 tablespoons Dijon mustard 1 lemon, juiced and zested 2 teaspoons dried tarragon 1 teaspoon ground black pepper ½ teaspoon salt 16 spears fresh asparagus, trimmed 4 skinless, boneless chicken breast halves 4 slices provolone cheese 1 cup panko bread crumbs Directions Preheat oven to 475 degrees F (245 degrees C). 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 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. I Made It Print 1,526 home cooks made it! Nutrition Facts (per serving) 530 Calories 33g Fat 29g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 530 % Daily Value * Total Fat 33g 43% Saturated Fat 9g 46% Cholesterol 97mg 32% Sodium 1170mg 51% Total Carbohydrate 29g 10% Dietary Fiber 3g 10% Total Sugars 2g Protein 37g 74% Vitamin C 25mg 28% Calcium 273mg 21% Iron 3mg 17% Potassium 447mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.