- 3 tablespoons Dijon Mustard
- ½ cup low fat Mayonnaise
- 1 lemon, juiced
- 2 teaspoons dried thyme
- 2 teaspoons black pepper
- ½ teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breasts
- 4 slices, skimmed mozzarella cheese
- 1 cup Panko bread crumbs
Preheat oven to 400 degrees. Grease 11-by-7 inch baking dish. In a bowl, mix together the mustard, mayonnaise, lemon juice, thyme, salt and pepper and set aside.
Place asparagus in a microwave safe dish and microwave on high for 1 and a half minutes. Place chicken breasts between two sheets of heavy plastic on a firm surface.
Pound the chicken breasts with the smooth side of a meat mallet to thickness of ¼ inch. Place one slice of cheese and four asparagus spears on each breast. Tightly roll the chicken breasts around the asparagus and cheese. Place each, seam side down, in the prepared baking dish. Apply a coating of the mustard mixture to each chicken breast and sprinkle each with the panko crumbs, pressing the crumbs into the chicken to secure.
Bake 35 minutes or until the chicken temperature is 165 degrees. For crisper chicken, place roll ups under the broiler for 1 to 2 minutes on high. Makes 4 servings.