Best Chicken Asparagus Bundles Recipes

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
• Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
• Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
• Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
• While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
• To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

CHEESY CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Pound each chicken breast to about 1/2" thick.
• On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
• wrap into a bundle and secure with toothpicks.
• place in baking dish and cover with foil.
• backe in 350 degree oven for one hour.

CHICKEN ASPARAGUS BUNDLES

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 BUNDLES

Steps:

• In a 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. Combine the Italian seasoning, garlic salt and pepper; sprinkle half over chicken. Top with asparagus; roll up into a bundle. Secure with a pepper ring., Brush bundles with oil; sprinkle with remaining seasoning mixture. Place in a small greased baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°.,

CHICKEN / ASPARAGUS BUNDLES

Steps:

• 1. Preheat oven to 350 degrees F. Flatten the chicken breasts with a meat mallet between plastic wrap to 1/4 inch thickness. Salt and pepper the chicken.
• 2. In the following order, dredge each chicken breast: melted butter, flour, egg, then bread crumbs.
• 3. Place asparagus spears in the center of the chicken, add about 2 tbsp shredded cheese. Wrap chicken around filling and hold together with toothpick. Place them in a glass baking dish.
• 4. Bake for 45-50 minutes or until internal temperature reaches 160.
• 5. For the sauce: While the chicken is baking, melt the butter in a small sauce pan. When melted, add flour and whisk making sure you don't have any lumps. Add the cream and cook until sauce thickens and lumps are worked out. Reduce the heat and add the tarragon. If the sauce becomes too thick, just add a little more cream. Plate the chicken bundle and top with tarragon sauce.