Best Festive Chicken With Asparagus Recipes

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.

CHICKEN AND ASPARAGUS BAKE

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.

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 AND ASPARAGUS IN A MUSTARD-TARRAGON SAUCE

Steps:

• Heat 1 tbs. oil in large skillet over med-high heat.
• Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
• Add 1 tbs. oil to skillet. Add shallots and cook until softened.
• Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
• Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
• In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
• Stir in asparagus and it's liquid and season with salt and pepper to taste.
• Serve over white rice.

ALMOND CHICKEN WITH ASPARAGUS

Steps:

• Steam the asparagus tips for 2 minutes or until crisp but tender.
• In a large bowl, whisk the yogurt, curry, lemon juice, and salt until well combined.
• Add the steamed asparagus, chicken, bell peppers, cilantro and almonds. Toss to coat with dressing. Serve on fresh spinach leaves.

FESTIVE CHICKEN SUPREME

Steps:

• 1 1/2 hours before serving: On waxed paper, coat breasts with flour. Preheat oven to 375@.
• In 12" skillet over medium high heat in oil, cook chicken until lightly browned on all sides.
• In 3 qt casserole, mix wine, soup, blue cheese, salt & pepper. Arrange chicken in mix & spoon mix over chicken to coat. Bake 30 minutes uncovered.
• Prepare asparagus by trimming & cutting in half. rinse with cold water & drain.
• Remove casserole from oven & arrange asparagus over & between chicken. Cover tightly with foil & bake for 30 minutes or until fork tender.
• Place pimento on top of chicken & serve.