A very tasty dish, like something you’d get at a restaurant. I served it with roasted potatoes with garlic, onions and fresh rosemary. (FYI, I did remove the toothpicks before I started eating!)
Adapted from Allrecipes
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon or fresh, if you have it
1 teaspoon ground black pepper
1/2 teaspoon salt
16-20 spears fresh asparagus, washed and ends trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
4 slices of ham
1/2 cup panko bread crumbs
1/2 cup seasoned bread crumbs
1 teaspoon garlic powder
1/4-1/2 red pepper flakes (optional)
Chopped fresh tarragon or parsley for garnish (optional)
Preheat oven to 400 degrees F (245 degrees C). Spray a baking dish. In a shallow bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
In another shallow bowl, whisk together breadcrumbs, garlic powder, red pepper flakes (if using) and add salt and pepper to taste.
Place a chicken breast between two sheets of heavy plastic wrap 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.
Salt and pepper flattened chicken breasts and take them one-by-one and lift with a fork to coat with mayo mixture on both sides. Then, lift chicken breast into the shallow bowl with the breadcrumbs, coating on each side.
Place 1 slice of provolone and 1 slice of ham on each chicken breast, and top the cheese and ham with 4-5 asparagus spears per breast. Roll the chicken breasts around the asparagus, cheese, and ham and secure with toothpicks, and place, seam sides down, in the prepared baking dish. If you have leftover mayo mixture, apply the remainder to the chicken breasts. I also sprayed the breasts with olive oil.
Bake in the preheated oven until the crumbs are browned and the internal temperature is at least 165 degrees and the chicken juices run clear, about 30-40 minutes. Remove toothpicks and garnish with fresh tarragon or parsley, sprinkling the herbs on top.