A Recipe in My Inbox Each Morning

Chicken rollup with cheese and asparagus.

Somehow I got on the mailing list or I more likely subscribed to allrecipe.com so that each morning there is a new recipe in my mailbox.  Here's one that I received and made recently.  I'll keep this one in my recipe file. 


Chicken Rollups with Asparagus and Cheese
Ingredients:
1/2 cup mayonaisse
3 Tsp Dijon mustard
1 lemon, juiced and zested
2 tsp dried tarragon
1 tsp ground black pepper
1/2 tsp salt (I omitted the salt.)
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices of provolone cheese (I used Trader Joe's yogurt cheese.  It's low sodium)
1 cup panko bread crumbs
Directions:
1. Preheat oven to 475 degrees F.  Grease a baking dish.  In a bowl, mix together the first six ingredients until well combined.  Set aside.
2.  Cook asparagus in the microwave on High until bright green and just tender. 1 to 1 1/2 minutes.  Set aside.  Place a chicken breast between two sheets of heavy plastic (freezer bags work well) on a solid, level surface.  Firmly pound the chicken breast with a meat mallet to a thickness of about 1/4 inch.  Repeat with all chicken breasts.
3.  Place one slice of cheese on each chicken breast and top the cheese with 4 asparagus spears per breast.  Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish.  With a pastry brush (or spoon), apply a coating of the mayo mixture to each chicken breast, and sprinkle with panko crumbs, pressing the crumbs into the chicken to make a coating.
4.  Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes. 

Making the mayo mixture.

Flatten the chicken breast with a meat mallet.

Add cheese and asparagus to flattened chicken breast.

Roll up and place seam side down on prepared baking dish.

Coat breasts with mayo mixture and panko bread crumbs.

Out of oven.

Read to enjoy.

This is easy, tasty and makes for a great presentation.  It would be perfect for a light lunch along with a green salad or even a fruit salad. 

Welcome Spring with Supper-time Eggs

Supper-time Eggs.

Dan and I like scrambled eggs, but we more often have them for supper than for breakfast--I call them our Supper-Time Eggs.  I thought this would make for a spring-like meal to officially usher in Spring. 

I used two whole eggs and two egg yolks.  The extra yolks make for creamier and more flavorful scrambled eggs and give the eggs a brighter yellow color. (Maggie gets the left over egg whites).  I usually add just a bit of milk or cream to the eggs before beating, and  I cook them slowly in the skillet with just a bit of olive oil.  A drizzle of basil pesto is just the right garnish, and a few spears of steamed fresh asparagus on the side suggest that indeed Spring has arrived.  I toasted some whole grain bread in the oven with the broiler setting and topped the toast with cream cheese with chives before serving.  We enjoyed our Supper-time Eggs!