Two chicken breasts (boneless skinless), flattened to about 1/4 " thickness
About 10 stalks asparagus with the ends trimmed
1 tbsp butter
1 clove garlic, minced
2 slices provolone cheese
1 lemon, zest and juice
1 tsp dijon mustard
3 tbsp mayonnaise
Salt
Pepper
Italian seasoned Breadcrumbs
Preheat your oven to 350 degrees F.
Heat pan on medium heat. Melt the butter. Add in the garlic and let brown for a few seconds, then add the asparagus and saute for 5-10 minutes.
Mix lemon zest, juice, mustard, and mayonnaise together, and add salt and pepper as desired.
Salt and pepper one side of the chicken breasts.
Place a piece of provolone on each chicken breast. Then top with 4-5 pieces of asparagus.
Roll up and secure with a toothpick if necessary.
Place seam side down in a greased baking dish.
Spoon mixture over top each chicken breast.
Top with breadcrumbs.
Bake for 30-40 minutes.
My review: This was amazing. I was skeptical of the mayo sauce, but it turned out amazing. Delicious. I hope to make this again soon! It combined three of my favorite things: chicken, cheese, and asparagus. 2 thumbs up! I served it with brown rice flavored with lemon juice and some dried basil, and tomatoes with fresh ground pepper and balsamic.
