Chicken Asparagus Roll-ups

Ingredients

1/2 can cream of chicken soup

juice from 1 lemon

16 spears fresh asparagus, trimmed

4 skinless, boneless chicken breast halves

4 slices provolone cheese

1 cup panko bread crumbs

Directions

1. Preheat oven to 475 degrees F.  Grease a baking dish.

2. Steam the asparagus until bright green and just tender.

3. In a bowl, mix together 1/2 can cream of chicken soup and juice from 1 lemon.  Set aside.

4. Place a chicken breast between two sheets of heavy plastic on a solid, level surface.  Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch.  Repeat with the rest of the chicken breasts.

5. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast.  Roll the chicken breasts around the asparagus and cheese and place, seam sides down, in the prepared baking dish.  Spoon cream of chicken mixture on top of each roll-up and sprinkle with panko crumbs, pressing the crumbs into the chicken to make a coating.

6. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Notes

I wanted a spring-specific chicken recipe; this cream, lemon, and asparagus combo worked perfectly.

Source

modified from allrecipes.com