Chicken & Asparagus with Olive Tarragon Sauce
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 27 minutes
- 1/2cup mayonnaise
- 3teaspoons Dijon mustard
- 2tablespoons lemon juice
- 2teaspoons lemon zest
- 2teaspoons fresh tarragon, minced
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 1 (6 oz)can California ripe black olives, sliced
- 12-- fresh asparagus spears
- 4-- boneless chicken breasts
- 4slices Gruyere cheese
- 3/4cup panko bread crumbs
- 1teaspoon 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.