Chicken Asparagus Roll-Ups

½ cup SIDS RASPBERRY HONEY MAYO
3 tbsp wine & pepper mustard
1 lemon, juiced and zested
2 tsp dried tarragon
1 tsp SIDS SALT & PEPPER
16 spears fresh asparagus, trimmed
4 boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs

Preheat oven to 245°C. Grease a baking dish.
In a bowl, mix together the SIDS RASPBERRY HONEY MAYO, wine & pepper mustard, lemon juice, lemon zest, tarragon and SIDS SALT & PEPPER until the mixture is well combined then set aside.
Cook asparagus in the microwave on HIGH until bright green and just tender, 1-1½ minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 6 mm. Repeat with the rest of the chicken breasts.
Place 1 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, apply a coating of the mayonnaise mixture to each chicken breast and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
Bake in the oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.