Best Asparagus Stuffed Chicken Cordon Bleu With A Creamy Wine Sauce Recipes

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NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE



Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce image

You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 50m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 garlic cloves, minced
12 asparagus spears
1 teaspoon olive oil
1/2 cup dry white wine (can be non-alcoholic)
1 (10 ounce) can chicken broth
3 egg yolks
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1/2 cup butter, melted
1/2 cup 1% low-fat milk

Steps:

  • Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
  • Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
  • Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
  • Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
  • Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
  • Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
  • Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
  • Serve chicken with Hollandaise sauce drizzled over top.

Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31

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.

CREAMY ASPARAGUS-STUFFED CHICKEN BREAST



Creamy Asparagus-Stuffed Chicken Breast image

Make and share this Creamy Asparagus-Stuffed Chicken Breast recipe from Food.com.

Provided by katii

Categories     Chicken Breast

Time 1h5m

Yield 1 dish, 1 serving(s)

Number Of Ingredients 8

5 thick asparagus spears, chopped
1 teaspoon minced garlic
2 tablespoons nonfat sour cream
1 teaspoon oregano
1 pinch dried rosemary
1 boneless skinless chicken breast, pounded thin
2 wooden skewers
2 teaspoons italian seasoning

Steps:

  • Boil asparagus until very tender, about 8-10 minutes.
  • Drain asparagus and mash.
  • Add in garlic, sour cream, oregano, and rosemary; mash well.
  • Spoon mixture into the centre of the chicken.
  • Roll the chicken around the stuffing, securing with skewers.
  • Season both sides of chicken with Italian seasoning.
  • Bake in a preheated 350* F oven for 40 minutes, turning halfway through.
  • Enjoy!

Nutrition Facts : Calories 185.4, Fat 3.7, SaturatedFat 1, Cholesterol 78.4, Sodium 171, Carbohydrate 9.1, Fiber 1.7, Sugar 3.3, Protein 28.6

STUFFED CHICKEN CORDON BLEU



Stuffed Chicken Cordon Bleu image

Make and share this Stuffed Chicken Cordon Bleu recipe from Food.com.

Provided by Nimz_

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

4 (7 ounce) double boneless skinless chicken breasts
kosher salt
fresh ground black pepper
8 slices deli ham, thin
16 slices gruyere or 16 slices swiss cheese, thin
2 teaspoons fresh thyme leaves
1/4 cup flour
2 cups panko breadcrumbs
1 teaspoon olive oil
3 eggs
2 teaspoons water

Steps:

  • Preheat oven to 350 degrees F.
  • Lay the chicken between 2 pieces of plastic wrap.
  • Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  • Take care not to pound too hard because the meat may tear or create holes.
  • Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
  • Tuck in the sides of the breast and roll up tight like a jellyroll.
  • Squeeze the log gently to seal.
  • Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
  • Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
  • The oil will help the crust brown.
  • Beat together the eggs and water, the mixture should be fluid.
  • Lightly dust the chicken with flour, then dip in the egg mixture.
  • Gently coat in the bread crumbs.
  • Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  • Cut into pinwheels before serving.

Nutrition Facts : Calories 311.6, Fat 8.8, SaturatedFat 2.4, Cholesterol 149.2, Sodium 704.6, Carbohydrate 23.7, Fiber 1.7, Sugar 1.8, Protein 32.1

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

STUFFED CHICKEN BREASTS (CORDON BLEU)



Stuffed Chicken Breasts (Cordon Bleu) image

This versatile recipe will work with any filling, just make about 1 1/2 cups of it (3 tbsp per breast). Also, if you don't have a meat mallet you can use a heavy glass bottle (just don't miss!).

Provided by MommyMakes

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon olive oil
salt, to taste
pepper, to taste
3/4 cup diced deli ham
3/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 400°F.
  • Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
  • Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
  • Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
  • Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
  • Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
  • Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
  • Remove toothpicks before serving!

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