Best Asparagus And Tomato Chicken Recipes

CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING

Steps:

• puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.

MOZZARELLA CHICKEN IN CHERRY TOMATO AND ASPARAGUS SAUCE

Steps:

• Clean and slice asparagus spears in 3 even sized pieces per spear, throwing away the bottom 1/2 inch. Rinse clean and remove green leafy top (if any) of the cherry tomatoes. Add cherry tomatoes, asparagus, sliced garlic, 1/4 cup of extra virgin olive oil, the dashes of seasoning and salt to taste to a saute pan over medium heat and cover. Stir occasionally to make sure vegetables don't stick to bottom of pan. When tomatoes start to burst (about 5 mins.)add the 1/2 cup of white wine to pan and stir. Then add in 1/2 cup intervals the water to pan to build up the sauce making sure to scrape all sides of pan so no vegetables will get stuck and burn. Cook for a total of 15 mins. Sauce will be relatively thick and chunky. Then take the egg wash and bread crumbs and bread the cutlets. Then fry in the vegeatble oil. Slice up fresh mozzarella in thin slices. When cutlets are done line a baking pan with non stick aluminum foil and place cutlets evenly in pan. Cover each cutlet with a slice or two each of the fresh mozzarella. Then take your cherry tomato and asparagus sauce and pour evenly over the cutlets and bake at 400 degrees until the cheese melts and browns just slightly about 10-15 mins. Remove from oven and enjoy, mmmm!
• Hint: If for some reason it looks as if you won't have enough sauce to cover the cutlets in the pan. add 1/4 water, 1 tablespoon of olive oil and a shot of white wine to saute pan before pouring over chicken. You may also add in at that point an extra dash of seasonings and salt to taste if desired.

ASPARAGUS AND TOMATO CHICKEN

Steps:

• Wash the chicken thigh, asparagus, tomatoes and lettuce. Place them in a bowl. Slice the cherry tomatoes in halves. Heat the frying pan on high heat and pour in olive oil.
• Put the chicken thigh in the pan and turn the heat to medium. Let the chicken sit in the pan for 3 mins. Then, flip it over on the other side and let it sit for another 3 mins.
• After that, pour all the ingredients in the bowl into the pan and fry then on medium heat with the chicken for 15 mins. Then, pour 200ml of boiling water into the pan and add in the salt. Fry everything together for another 10 mins.
• Place the cooked food on a plate and serve it with chilli. And your amazing dish is completed.