I was feeling a little fancy last night so I decided to make one of my very favorite go-to “showstopper” meals. This delicious and easier-than-it-looks meal is close to my heart because it was one of the first dinners Casey and I made together way back when we were dating in Chicago. It has just about everything: protein, veggie, dairy and a tangy lemon sauce that I could literally drink, it’s so good.
I also am giddy over my new amazing camera that was my anniversary gift from the hubs (even though we agreed to NOT give gifts). He knew that with this blog, comes photography and I’m starting to really get into it more. These pictures are some of the first – so they’re far from perfect or even that great, but I know with practice I’ll get the hang of it.
Enjoy this delicious meal – great for date night or impressing the in-laws with your skills. It does take a little prep time and a few extra steps, but I promise it’s worth the time.
What You Need: Tangy Lemon Sauce
- Zest of 1 small lemon
- Juice of 1/2 lemon
- 1/2 tbsp Dijon mustard
- 1 1/2 tbsp mayo
- 1 pinch tarragon
- S+P to taste
Whisk all these ingredients together and let the mixture sit while you prep the rest.
What You Need: The Main Event
- 4 chicken tenders (you can use chicken breasts too, but the portions get a little crazy-big)
- 12 stems of asparagus cut in half (approx 4 per piece of chicken)
- 4 slices of fresh mozzarella cheese broken into pieces
- Italian seasoned panko breadcrumbs
- S+P
Pre-heat the oven to 400 degrees. While you wait, trim and pound the chicken tenders out until they are thin enough to roll. Layer the broken up pieces of mozzarella cheese + asparagus pieces on each tender. Then drizzle a little of the sauce on each. Next up – the fun part! Roll each tender up and place seam-side down so they bake in a neat package. Spread a thin layer of lemon sauce over the top of each roll-up and add enough panko breadcrumbs to cover. Bake for approximately 20 minutes (the juices will run clear, but if you’re not sure you can always just cut into the chicken to make sure it’s done. Raw chicken = no bueno, so make sure). I always add a litttttle more of the lemon sauce on top, because like I said – this stuff is beyond delish.
**Tip: I always cover our baking sheets with foil – it makes clean up a breeze!
We paired our roll-ups with smashed baby reds – which are just about the easiest things ever to prepare. Boil them until fork tender, drain and add to another foil-lined baking sheet. Drizzle with melted butter, salt, pepper and parmesan cheese and bake in the same 400 degree oven for approximately 10 minutes. We also turned on the broiler for about 2 minutes to crisp them up. Yum!
I hope you all have a fabulous weekend! We’re headed to the Capital Grille for dinner, followed by the Cirque Du Soleil show Toruk: The First Flight tonight to celebrate 2 years of marriage. Then Sunday we’ll be cheering on the Pack at the home opener at Lambeau – my happy place. (Big shout-out to my sister and cousin for helping take care of Dane while we’re out doing adult stuff) ❤
Staying Martha 