This was super-easy and quite tasty. Followed the recipe for the most part. I don't really measure unless I think it absolutely necessary (I didn't think it absolutely necessary for the sauce), I substituted dill for tarragon (hubby isn't wild about some herbs, and I know he likes dill), used lemon juice from the bottle instead of fresh lemon (therefore no zest), I spread a bit of the sauce on the chicken before rolling up the cheese and asparagus, and I didn't cook the asparagus at all before rolling it up in the chicken. I also was a bit gunshy of the high temp in the oven, so mine ended up cooking for about 33 minutes at 400°F. Hubby and I were both fans.
I think it's a lovely, versatile preparation method for chicken and veggies, and I can see myself playing with this a lot in the future (the best recipes to me are really just a great starting point for making a meal my own). I may try substituting Greek yogurt for mayo, and perhaps low-fat mozza for provolone to try to get the saturated fat down into a more reasonable range. Also thinking about a quick pan-fry of the outside of the roll before baking, as crunchier panko would have been nice.
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This was super-easy and quite tasty. Followed the recipe for the most part. I don't really...