Best Asparagus Peppers With Roasted Chicken Recipes

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BREADED LEMON PEPPER CHICKEN WITH ROASTED ASPARAGUS- NUWAVE OVEN



Breaded Lemon Pepper Chicken With Roasted Asparagus- Nuwave Oven image

Make and share this Breaded Lemon Pepper Chicken With Roasted Asparagus- Nuwave Oven recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 frozen boneless skinless chicken breast halves
1/2 cup crushed cracker crumb
2 medium lemons
1 dash fresh ground pepper
1 dash salt
1 bunch fresh asparagus
1 tablespoon oil

Steps:

  • Clean & prepare your asparagus, place in a bowl and pour oil or melted butter on top, sprinkle with salt and toss, set aside.
  • Zest both lemons and mix the zest with the cracker crumbs.
  • Cut the lemons in half.
  • Place the frozen chicken breasts on the rack.
  • Squeeze one lemon half over the top of all the chicken breasts.
  • Sprinkle with salt.
  • Cover the top of each chicken breast with about a 1/4 inch layer of cracker crumbs, press down.
  • Squeeze another lemon half over the crumbs then add freshly ground pepper (you can add as much or little as you like).
  • Heat on high for 15 minutes or until the crumbs begin to brown (add more time if necessary).
  • Turn chicken breasts over and repeat steps 3-7.
  • Add the asparagus to the bottom platter, replace the chicken on the rack over the asparagus.
  • Cook on high for another 15 minutes or until the crumbs are browned and the asparagus is done.

Nutrition Facts : Calories 235.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 122.1, Carbohydrate 19.3, Fiber 3.9, Sugar 0.9, Protein 30.3

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS



Roasted Red Pepper / Asparagus Stuffed Chicken Breasts image

A special chicken dish for a special occasion. Mouth watering, sumptuous, and beautiful presentation!!

Provided by Derf2440

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

4 large boneless skinless chicken breast halves, about 6 oz each
salt & freshly ground black pepper
8 slices prosciutto, thinly sliced
4 -8 slices swiss cheese (or your favourite)
2 large roasted red peppers, each cut in half to make 4 large pieces (I used deli bought)
4 large fat asparagus spears
2 tablespoons olive oil, divided
4 tablespoons butter, divided
1/2-3/4 cup dry white wine (or chicken broth)
6 -8 fresh basil leaves, roughly chopped
salt & freshly ground black pepper
extra asparagus spear, for garnish
roasted red pepper, strips for garnish

Steps:

  • Preheat oven to 350°F degrees.
  • Rinse chicken breasts and dry with paper towel.
  • Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
  • One at a time place chicken breast halves between pieces of plastic wrap, inside up.
  • Pound carefully with a meat mallet to about 1/4 inch thickness.
  • Remove top pieces of plastic wrap.
  • Sprinkle salt and pepper over chicken to taste.
  • Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
  • Place Swiss cheese slices over prosciutto.
  • Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
  • Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
  • Roll as tightly as possible, use toothpicks to close if necessary.
  • Repeat for all 4 breasts.
  • Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
  • Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
  • Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
  • Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
  • On medium heat, simmer until reduced by half, about 10 minutes.
  • Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
  • Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
  • Remove roll ups to platter, let rest for 10 minutes.
  • With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
  • Arrange on platter cut side up, overlapping in 4 rows.
  • Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
  • Serve warm or cold.

Nutrition Facts : Calories 431.3, Fat 29.2, SaturatedFat 13.9, Cholesterol 131.8, Sodium 296.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 33.3

ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO



Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two image

This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

5 small red potatoes, rinsed and cut into quarters
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 teaspoon Italian seasoning
1 large chicken breast, sliced in half horizontally to make 2 cutlets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired
1/2 pound asparagus, rinsed and cut into thirds

Steps:

  • Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
  • Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
  • Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
  • Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
  • Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS



Grilled or Oven Roasted Bell Peppers and Asparagus image

Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.

Provided by ARathkamp

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh asparagus
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1/2 cup butter, melted (or can use olive oil)
1/2 teaspoon red pepper flakes (or to taste)
3 garlic cloves, minced
1 tablespoon instant minced onion
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper

Steps:

  • Fire up the grill or preheat oven to 400 degrees.
  • Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
  • Line a cookie sheet with foil.
  • Trim asparagus and cut off hard ends.
  • Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
  • Coat vegetables with salt and fresh ground black pepper.
  • Dirzzle butter sauce over vegetables. Toss to coat evenly.
  • Bake for 20 minutes or until asparagus is just tender, but still crisp.

CHICKEN AND ASPARAGUS PARMESAN



Chicken and Asparagus Parmesan image

Provided by Food Network

Time 34m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
2 eggs, slightly beaten
2 Tbsp. olive oil
1 jar Bertolli® Organic Traditional Sauce
12 spears asparagus, partially cooked
4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Steps:

  • Preheat oven to 425 degrees.
  • Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
  • Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS



Roast Chicken With Potatoes, Lemon, and Asparagus image

Make and share this Roast Chicken With Potatoes, Lemon, and Asparagus recipe from Food.com.

Provided by Mooseybear

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs new potatoes, halved
3 tablespoons butter, cut into small pieces
coarse salt and pepper
1 (3 lb) package whole chickens, cut up
1 lb asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Steps:

  • Preheat oven to 478 degrees.
  • Place potatoes and half the butter in a shallow roasting pan.
  • Season with salt and pepper.
  • Roast, tossing once, until potatoes are golden, 20-25 minutes.
  • Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
  • Scatter asparagus, lemon, remaining butter, and thyme around chicken.
  • Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
  • Serve with pan juices.

ROASTED CHICKEN, NEW POTATOES & ASPARAGUS



Roasted Chicken, New Potatoes & Asparagus image

A complete meal in one recipe. Simple, delicious goodness! From "Quick from Scratch One-Dish Meals"

Provided by DonnaColorado Johns

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs new potatoes, halved
10 garlic cloves
3 1/2 tablespoons cooking oil
salt
4 chicken breasts, boneless
1 tablespoon lemon juice
fresh ground black pepper
1 tablespoon butter, cut in 4 pieces
1 lb asparagus, tough ends cut off, cut diagonally
1/2 teaspoon lemon zest

Steps:

  • Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
  • Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter.
  • Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.

Nutrition Facts : Calories 548.2, Fat 28.6, SaturatedFat 7.3, Cholesterol 100.4, Sodium 144.1, Carbohydrate 37.2, Fiber 6.2, Sugar 3, Protein 36.9

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