Best Chicken With Asparagus Blue Cheese Sauce Recipes

FARFALLE WITH CHICKEN, ASPARAGUS AND BLUE CHEESE

Steps:

• Cook pasta according to package directions, rinse, drain and set aside.
• In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
• Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
• Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
• Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
• Gently blend in blue cheese and serve immediately.

CHICKEN WITH ASPARAGUS & BLUE CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut chicken legs in half at joint.
• Dredge with flour and set aside.
• Heat oil in frying pan.
• Brown chicken pieces on all 4 sides.
• In a medium bowl, combine wine, blue cheese, soup, salt and pepper.
• Pour half this mixture into a 12" x 10" glass casserole dish.
• Place browned chicken on top.
• Pour remaining soup mixture over chicken.
• Bake in oven, uncovered, for 30 minutes.
• Meanwhile, prepare asparagus.
• Gently bend stalk near end of spear.
• Stalk will break at point where it becomes too tough to eat.
• Discard end.
• Rinse spears under cold, running water.
• Drain.
• Cut each spear into 1 1/2" pieces.
• At end of 30 minutes, remove casserole dish from oven.
• Scatter asparagus between chicken pieces.
• Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
• Serve over cooked white rice.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
• Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425.
• Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
• Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
• Stuff blue cheese mixture into pocket with small spoon.
• Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
• Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).