Chicken Asparagus Roll-Ups Recipe

Name: Chicken Asparagus Roll-Ups
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 0.5 cup mayonnaise; 3 tablespoons Dijon mustard; 1 lemon, juiced and zested; 2 teaspoons dried tarragon; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 16 spears fresh asparagus, trimmed; 4 skinless, boneless chicken breast halves; 4 slices provolone cheese; 1 cup panko bread crumbs

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs

Directions

Step 1: Preheat your oven to 475F (245C) and grease a baking dish.

Step 2: In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and black pepper. Mix until well combined. Set aside the mayonnaise mixture for later use.

Step 3: Place the asparagus in the microwave and cook on high for about 1 to 1 minutes, or until the asparagus is bright green and just tender. Set the spears aside.

Step 4: To prepare the chicken, place one chicken breast between two sheets of plastic wrap (resealable freezer bags work well) on a solid, flat surface. Using a meat mallet, gently pound the chicken breast to a thickness of about inch. Repeat this process with the remaining chicken breasts.

Step 5: Place one slice of provolone cheese on each flattened chicken breast, then top with 4 asparagus spears per breast.

Step 6: Roll up each chicken breast around the cheese and asparagus, forming a neat package. Arrange the chicken rolls seam side down in the prepared baking dish.

Step 7: Using a pastry brush, coat each chicken roll generously with the prepared mayonnaise mixture. Then, sprinkle the top of each roll with panko bread crumbs, pressing the crumbs into the chicken to create a crispy coating.

Step 8: Bake in the preheated oven for about 25 minutes, or until the bread crumbs are golden brown and the chicken juices run clear.

Nutrition Facts (per serving)

Calories: 530
Total Fat: 33g (43% Daily Value)
Saturated Fat: 9g (46% Daily Value)
Cholesterol: 97mg (32% Daily Value)
Sodium: 1170mg (51% Daily Value)
Total Carbohydrates: 29g (10% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 2g
Protein: 37g (74% Daily Value)
Vitamin C: 25mg (28% Daily Value)
Calcium: 273mg (21% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 447mg (10% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. This data is based on available nutrient data. If you're following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken Asparagus Roll-Ups is a delightful dish that combines tender boneless chicken breasts, fresh asparagus, provolone cheese, and a crispy panko coating. Baked to perfection, this dish is not only healthy but also bursting with flavors. Below, we explore the history, regional features, and fascinating aspects of this recipe.

History and Origin of the Dish

Chicken Asparagus Roll-Ups, while modern in appearance, is a fusion of traditional techniques and ingredients from various culinary cultures. The concept of rolling meat around vegetables or cheese is rooted in European cooking, where stuffed meats have been prepared for centuries. The dish itself likely draws inspiration from the popular technique of rolling chicken or pork with different fillings in Mediterranean and French cuisines. The use of asparagus, a vegetable native to Europe and Western Asia, brings a fresh and seasonal touch to the dish, particularly in the spring when asparagus is harvested. Over time, the addition of provolone cheese and mustard-based coatings became popular, especially in American kitchens, offering a new twist on classic rolled chicken recipes.

Regional Variations and Features

This recipe, although popular worldwide, has regional variations depending on local tastes and ingredient availability. In Italy, a similar dish might be made with mozzarella or fontina cheese and could include a sprinkling of fresh herbs such as basil or oregano. In the U.S., particularly in the Midwest and South, variations of this dish often feature a mustard-based sauce, a nod to the region's love of tangy and spicy flavors. Some cooks may substitute asparagus with spinach or other vegetables like mushrooms, reflecting regional produce. In coastal areas, the dish may be served with a side of seafood or be elevated with a drizzle of lemon-infused olive oil for a Mediterranean influence.

How It Differs From Similar Dishes

While similar rolled chicken dishes exist, such as Chicken Cordon Bleu or chicken roulades, Chicken Asparagus Roll-Ups stand out for their simplicity and health-conscious ingredients. Chicken Cordon Bleu typically features ham and Swiss cheese, while this recipe uses fresh asparagus and provolone for a lighter yet equally flavorful option. The key difference lies in the addition of asparagus, which not only enhances the dish with its earthy, slightly bitter flavor but also provides a wonderful texture contrast to the tender chicken and creamy cheese. The use of panko breadcrumbs for the crispy outer layer adds a unique Japanese-inspired element to the dish, making it different from more traditional breading techniques.

Where It Is Typically Served

Chicken Asparagus Roll-Ups are versatile enough to be served in a variety of settings. They are ideal for dinner parties, as they are both elegant and easy to prepare. The dish is commonly served with a side of roasted potatoes, steamed vegetables, or a light salad. It is also a great option for family meals, especially during spring when asparagus is in season. The crisp exterior and tender interior make it a favorite at both casual gatherings and formal occasions, including holiday dinners like Easter or Christmas. Additionally, the dish is perfect for meal prepping, as the flavors develop even more after a day or two, making it a go-to for busy weeknights.

Interesting Facts

Asparagus is a nutrient powerhouse: Rich in vitamins A, C, and K, as well as folate and fiber, asparagus is a low-calorie vegetable that provides numerous health benefits.
Provolone cheese adds a rich flavor: Originating in Southern Italy, provolone is a semi-hard cheese known for its smooth, tangy taste, which complements the mild flavor of chicken.
Panko breadcrumbs make a crunchier crust: Unlike traditional breadcrumbs, panko crumbs are made from bread without crusts, resulting in a lighter, crispier texture when baked.
A dish of balance: The combination of protein from chicken, fiber from asparagus, and healthy fats from the mayonnaise and panko gives this dish a well-rounded nutritional profile.

FAQ about Chicken Asparagus Roll-Ups Recipe

Yes, you can prepare the chicken roll-ups ahead of time. Assemble the chicken with the asparagus and cheese, then cover and refrigerate for up to 24 hours before baking. When ready, bake as instructed, but add a few extra minutes to the cooking time to ensure the chicken is fully cooked.

Store any leftover Chicken Asparagus Roll-Ups in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Yes, you can freeze the assembled but uncooked roll-ups. Wrap each one tightly in plastic wrap or foil and store in a freezer-safe container for up to 3 months. To cook from frozen, bake at 375°F (190°C) for 45-50 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Yes, you can substitute the asparagus with other vegetables such as spinach, broccoli, or zucchini. If using a different vegetable, be sure to adjust the cooking time to ensure it's tender and cooked through.

These roll-ups pair well with a variety of side dishes such as roasted potatoes, rice, a light salad, or sautéed vegetables. For a low-carb option, serve them with cauliflower rice or a simple green vegetable like steamed broccoli.

Yes, you can substitute provolone cheese with mozzarella, cheddar, or gouda. The cheese choice will affect the flavor profile, so pick one that complements your taste preferences.

To make the Chicken Asparagus Roll-Ups gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Yes, you can grill the roll-ups. Preheat the grill to medium heat, then cook the roll-ups for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and the crumbs are golden brown.

If you don't have a meat mallet, you can use a rolling pin or even a heavy skillet to gently pound the chicken. Just make sure the chicken is even in thickness to ensure even cooking.

The roll-ups are fully cooked when the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear. You can check this using a meat thermometer. The breadcrumbs should also be golden and crispy.

Comments

PortiaFF

10/06/2025 01:52:54 PM

You get alot of "Wow" factor for a pretty simple dish to make. I'd recommend putting some of the sauce in the middle of the roll up for more flavor.

Marcia

04/19/2021 10:34:42 PM

The local market had fresh boneless skinless chicken thighs and fresh asparagus on sale this week, so I was looking for a recipe that allowed me to use both, and I’m so glad I found this one. I didn’t have tarragon so I substituted 1/8 tsp fennel seeds, ground in a mortar and pestle, and 1/2 tsp dry basil. The thighs were huge, and after pounding them I could have rolled them up as described, but I took the easy way out and just spread the chicken out in a parchment- lined, square, glass baking pan, cut the raw asparagus into 1.5 inch pieces and distributed them over the chicken, topped with 4 slices of provolone, poured the sauce over the top, sprinkled with gluten free breadcrumbs, and baked uncovered at 350 degrees for about 45 minutes. I used a meat thermometer to verify the meat was done, and it was well over the 165 degrees safe temp for chicken, so perhaps less time would have been sufficient, but it was just perfect! Crunchy and golden brown on top, perfectly done asparagus, tender, delicious chicken. I served it over brown rice.

JD

02/22/2023 05:02:56 PM

Great flavors and received 6 stars from my family on this one! Added more asparagus and followed recommendations to add sauce to interior before rolling + served with pickled artichoke hearts and rice on the side. Definitely a keeper - might try adding roasted red peppers next time for added color and flavor.

Deb Kacher

11/16/2021 12:12:22 AM

This was outstanding. I had big fat chicken breasts, so I sliced them in half and then pounded them as well. I cooked at 425 convection bake for 40 minutes (my cookware recommends not cooking hotter than that). I too smeared some of the mixture on the insides as well, and after smearing the outsides, I pressed the panko into the rolls. I didn't have provolone, so I sliced a mozzarella block. I doubled the sauce recipe, and I'm glad I did. I ended up having quite a bit left after the smearing, so after laying the chicken rolls in the pan, I dropped spoonfuls of the sauce into the crevices next to each roll (not on top!) Lastly, I sprayed the tops of the panko'd rolls with non-stick cooking spray. The tops were super crunchy, while the chicken was tender and juicy. Loved the taste!

equestriangirl

01/31/2024 11:49:41 PM

this is delicious. a couple of changes i made: no need to cook asparagus seperately. i used 8 stalks per breast. mozzarella cause thats what i had. used thyme instead of tarragon. seasoned both sides of the chicken. brushed some of the sauce inside too before the cheese. sprinkled with asiago when it came out of the oven. easy and a keeper.

Jeanie

05/18/2021 03:25:21 PM

Wonderful recipe! I made only a few changes but none of them were ingredient changes. I had thin chicken breasts that were too narrow to roll so I just used two for each "roll-up", sandwich style. It worked fine except that the top piece slid when eating it. I followed the advice of other reviewers and put some of the sauce on the inside, then assembled it and covered it all over with more sauce and rolled in the panko crumbs. I used lemon juice instead of squeezing a lemon and zesting it. I baked it 25 minutes at 400 degrees (another reviewer comment). I only made two roll-ups and will repeat with two more and the remainder of the sauce. I might put in some extra cheese.

mihelich

02/08/2020 01:59:10 AM

Really good and elegant presentation. I took the suggestion and doubled the sauce, and added it inside the roll up. I also did not par boil the asparagus because I wanted it to be tender crisp. I had very tiny fresh asparagus and I just rolled it up raw and it cooked just fine. Everyone loved it!

Linda Conlin

05/23/2024 09:56:41 PM

I love this ! I usually do a bit differently , Instead of Provolone I use Havarty, I add thinly sliced Ham, on top of chicken, then Asparagus, then Havarti, roll, then top with sauce (mayo, old fashioned mustard, dijon, spices, lemon juice) then top with Panko. bake at 425 for 25 min. perfect ! side of plain rice (with the drippings from the chicken juices from the casserole)

Susan Reiter-Van Berkum

02/29/2020 08:07:23 PM

I love this dish. Our local grocery has gigantic chicken breasts, so use 1 whole. I do spread the sauce on the inside before adding the cheese & asparagus as it does increase the flavor. Love to serve this for company. Always gets raves.

Laura C

08/11/2020 03:34:04 AM

Lovely - used garlic mayo and added chorizo on the provolone. Put the sauce in the middle as well as on top. Delicious!

Deanne Adams

05/04/2019 07:48:04 PM

our favorite baked chicken recipe. As others had suggested, I cut the oven to 375. I used the rest of recipe much as the original one . We have tried similar recipes with spinach and broccoli but enjoyed the crunch from the asparagus. We love garlic so I added garlic to the mayo mix and ,as others suggested, I spread the mixture inside and out of the breasts before rolling in the panko.

irish20035

05/17/2025 08:35:58 PM

Everyone I've ever served this dish to has raved about it!!

Crystal Ellis Haggis

05/05/2025 10:12:29 PM

My family loved it. The savory flavor was a hit. I did not have tarragon, so I substituted with basil. I will make again.

Larry Campbell

03/03/2025 10:27:37 PM

Made it and felt like a culinary genius.

Donnadoo

02/20/2025 12:24:52 AM

I’m making it for the second time that should say something…

EdgyMango2729

02/03/2025 11:41:16 PM

I didn’t use tarragon….didnt have any. But still delicious!

Jose Roberts

05/10/2024 10:59:23 AM

Bro, flavor town just called and I answered.

Anthony Lopez

04/09/2024 09:54:37 PM

Bro, I feel unstoppable after eating this.

Scott Anderson

03/25/2024 10:48:44 PM

Even my roommate asked for seconds.

acksacres

03/13/2024 02:53:31 AM

I would back off the mustard a little but other then that it was good

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