Ingredients 2 large boneless chicken breasts, cut in half
½ cup of good quality mayonnaise
3 tbsp Dijon mustard
1 lemon, zest and juice
2 tsp dried tarragon
Bunch fresh asparagus, trimmed
4 slices mozzarella cheese
¾ cup bread crumbs
Preheat the oven to around 215° if fan forced, and slightly more if not.
Grease a baking dish. Mix together the mayonnaise, mustard, lemon juice, lemon zest, tarragon, some salt and pepper, until the mixture is combined. Set aside.
Cook the asparagus either in the microwave on high until bright green and just tender 1 - 1½ minutes or boil in water. I prefer boiling in water, but either way is OK.
Place a chicken breast in a freezer bag or similar thick plastic and pound with the side of a meat tenderiser until it is about .60 cms thick. Repeat with the rest of the chicken breasts.
Beating chicken breasts between thick plastic
Place a slice of cheese on each breast.
Cheese on chicken breasts
Then add about 3 asparagus spears or 4 if you have enough.
Cooked asparagus spears on top of cheese
Roll the chicken breasts around the asparagus and cheese.
Starting to roll each breast
Continue rolling until it is a neat package.
Rolled up breasts
Place them in the prepared baking dish, seam side down if possible.
Using a pastry brush, apply the mustard-mayo mixture to each chicken breast.
In the baking dish
Sprinkle each roll with the bread crumbs and push firmly down with your fingers.
Bread crumbs pressed into sauce
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear -this will be about 25 minutes.
Baked chicken rolls
Put one per person on each plate.
Finished chicken roll
Slice as thick as you like these. I served also with boiled broccoli and Finys fried rice