1⁄2 cup trim mayonnaise
3 tbs dijon mustard
1 tsp lemon zest
1 tbs lemon juice
2 tsp dried tarragon
1⁄2 tsp salt
1 tsp black pepper
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
1 Wedge simonsberg 33% reduced fat feta cheese
1/2 cup panko bread crumbs
Preheat oven to 240°C. Grease a 29 x 18cm baking dish (or an 21 x 32cm sheet pan). Combine mayonnaise, mustard, zest, juice, tarragon,
salt, and pepper in a bowl until well blended. Cook asparagus in a microwave on high until bright green and just tender, 1 to 1 1⁄2 minutes. Put a chicken breast between 2 sheets of heavy plastic (zip-top freezer bags work well, too) on a solid, level surface. Firmly pound
breast with smooth side of a meat mallet to 1cm thickness. Repeat with remaining chicken. Crumble a quarter wedge feta cheese over each breast, and top with 4 asparagus spears. Roll breasts around asparagus and cheese, and transfer, seam sides down, to prepared dish. Coat with mayonnaise mixture, using a pastry brush. Sprinkle with panko, pressing crumbs into chicken to make a coating. Bake until juices run clear and crumbs are browned, about 25 minutes. (adjusted from Allrecipes Magazine)
Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes.
Per serving: calories 327; fat 10g; sat fat 3g; protein 46g; carbs 7g; fibre 2g; sodium 958mg; cholesterol 126mg.