Welcome to the South Haven Farm Market web site. Our market was created over 8 years ago and continues to be a vibrant, fresh, and exciting part of our community. Be sure to reap the benefits and pleasures of freshly picked products as well as handmade items. We are located under the pavilion in the Huron Street parking lot behind the Post Office in downtown South Haven.(546 Phoenix St.) We are open every Saturday from May 10th through October 18, 2014 from 8am – 2pm and Wednesdays in June, July, August and September from 8am – 2pm.         Our vendors are looking forward to rekindling with our repeat visitors and connecting with new friends.


1/2 cup mayonnaise
3 tablespoons Dijon Mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs
1/4 cup almonds, blanched and slivered

1. Preheat oven to 475 degrees. Grease a baking dish. In a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt and pepper until the mixture is well combined. Set aside.


  1. 2.Cook asparagus in the microwave on high until bright green and just tender, 1 to 1 1/2 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 1/4 inch. Repeat with the rest of the chicken breasts.


  1. 3.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, 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.


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

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