Chicken & Asparagus with Olive Tarragon Sauce
- Yield 4 servings
- Prep 15 minutes
- Cook 27 minutes
- 1/2 cup mayonnaise
- 3 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons fresh tarragon, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (6 oz) can California ripe black olives, sliced
- 12 -- fresh asparagus spears
- 4 -- boneless chicken breasts
- 4 slices Gruyere cheese
- 3/4 cup panko bread crumbs
- 1 teaspoon paprika
Preheat oven to 475 degrees. In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt and pepper until the mixture is well combined. Gently stir in olives. Set aside.
Place asparagus spears on a large microwave safe plate; microwave on high for approximately 2 minutes, until just tender. Set aside. Place chicken breasts between two sheets of plastic wrap; pound the chicken breasts with a meat mallet to a 1/4 inch thickness.
Place 1 slice of Gruyere on each cutlet, top with 3 asparagus spears. Roll the chicken breasts around the asparagus and cheese and place seam side down, on a prepared baking dish. Spoon the olive mixture on each breast. Sprinkle with panko crumbs and paprika.
Bake for approximately 25 minutes until cooked through and golden brown.
Serve with wild rice and a salad of mixed greens.