Best Chicken Rollatini With Asparagus Recipes

CHICKEN ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

CHICKEN PARM ROLLATINI

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
• Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
• Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
• Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

CHICKEN ROLLATINI WITH DITALINI

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
• Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
• Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
• Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

CHICKEN ROLLATINI

Steps:

• Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
• Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
• Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

ASPARAGUS-STUFFED 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., 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.

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

PORK OR CHICKEN ROLLS WITH FONTINA AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees F. Bring a medium pot of salted water to boil. Slip in the asparagus, and blanch until crisp-tender, about 3 minutes. Run the asparagus under cold water and pat dry. Bring the chicken stock to simmer in a small pot, then add the dried porcini and remove from heat. Let soak.
• Slice the pork crosswise into twelve slices. Pound the pork slices to an even 1/2-inch thickness with a meat mallet. Season the pork with 1/2 teaspoon salt. Lay the pork on your work surface, and evenly divide the tomato strips on top, lining them along the longer side of the pork slice. Put an asparagus spear on each slice, and cut to fit on the meat. Divide the fontina evenly among the pork slices, and sprinkle with the parsley. Roll up the pork snugly around the asparagus, tomato, and cheese, tucking the ends in, to enclose the filling. Close each roll with a toothpick or two.
• Drain the porcini from the broth, reserving the soaking liquid, and coarsely chop. Spread the flour on a rimmed plate. Dredge the pork rolls in the flour, tapping off the excess. Heat 3 tablespoons of the butter and the oil in a large Dutch oven over medium heat. When the butter is melted, add the pork rolls and brown on all sides, about 5 to 6 minutes. Remove the browned rolls to a plate.
• Toss the sage leaves into the Dutch oven. When the sage is sizzling, add the sliced fresh mushrooms and chopped porcini. Season with the remaining 1 teaspoon salt, and sauté until the mushrooms are browned and softened, about 6 minutes. Pour the white wine into the Dutch oven with the remaining 3 tablespoons butter. Bring to a boil, and let the wine reduce by half, about 2 minutes; then pour in the porcini soaking liquid. Bake the pork, uncovered, until cooked through, about 18 to 20 minutes. If the pork is cooked but the sauce is too thin, remove the pork to a plate and reduce the sauce on the stovetop. Remove toothpicks before serving.

CHICKEN-ASPARAGUS ROTINI

Steps:

• Cook pasta as directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
• Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.