ASPARAGUS-STUFFED CHICKEN ROLLS
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
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.
CHICKEN AND ASPARAGUS WRAPS
It appears that there are a lot of steps to this but this is actually a very simple recipe. I cut it out of the newspaper sometime last year. I half the recipe and take these for lunch over a couple of days (as my husband won't go near asparagus).
Provided by HappyMommy1422
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside.
- Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm.
- Heat oil in large skillet over medium heat; add green onions, ginger and garlic.
- Stir-fry until fragrant, about 2 minutes.
- Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes.
- Stir in cilantro; remove from heat.
- Remove warm tortillas from oven.
- Divide rice among tortillas; add chicken-asparagus mixture.
- Drizzle with dressing; roll up tortillas.
- Serve with salsa.
CHICKEN ASPARAGUS BUNDLES
This is one of my favorite recipes. It is very easy to make yet, it looks very elegant and impressive. I made this for my parents last year for mother's day and they thought I had turned into a gourmet cook.
Provided by Lorianne1
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam asparagus for 3-4 minutes until barely crisp-tender.
- Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time).
- Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
- Place chicken, seam-side down, in 9 x 13 baking dish.
- Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
- Bake in 375F oven for 25-30 minutes or until chicken is cooked through.
CHICKEN/ASPARAGUS ROLL-UPS
We love fresh asparagus. Combined with chicken, this is a terrific main dish that can be made the day before and popped into the oven after work.
Provided by Claudia Dawn
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season pounded chicken breasts lightly with salt and freshly ground pepper.
- Place 2-3 asparagus spears on each chicken breast half.
- Roll up tightly; secure with toothpicks, if necessary.
- Set aside.
- Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
- Roll chicken in flour mixture.
- Place onions and diced tomatoes on bottom of 13x9" pan, reserving 8 slices of onion for top.
- Place chicken breasts over vegetables; top with reserved onion and tomato slices.
- Combine broth with remaining salt and thyme; pour around chicken.
- Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake until tender, about 10-15 minutes.
CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
BACON WRAPPED CHICKEN AND ASPARAGUS
Make and share this Bacon Wrapped Chicken and Asparagus recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º F.
- Line baking sheet with heavy-duty foil.
- Pound out of the chicken to approximately 1/2" thickness.
- Place chicken and pesto in medium bowl; toss to coat.
- Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
- Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
- Place 3 asparagus spears and top with parmesan cheese.
- Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
- Place, seam side down, in lined pan.
- Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
- Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
- Enjoy.
ASPARAGUS-STUFFED AIR-FRYER CHICKEN ROLLS
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., Preheat air fryer to 325°. 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., Place chicken in a single layer in greased air fryer; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.
Nutrition Facts : Calories 382 calories, Fat 15g fat (7g saturated fat), Cholesterol 167mg cholesterol, Sodium 849mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the chicken breasts horizontally separating each into 2 cutlets.
- Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
- Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
- Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
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