CHICKEN AND ASPARAGUS ROLLS
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
- Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g
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 ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
CHICKEN & ASPARAGUS ROLL-UPS
People will think you've gone to one of the finest culinary schools when you serve these. They are a little time consuming but not really difficult to prepare. These are perfect when you have company coming and want to impress. They just look beautiful whether they're on your everyday dishes or your finest china.
Provided by Robyn Bruce
Categories Chicken
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a small bowl, combine salt, pepper and poultry seasoning. Lay the cutlets flat, and using a cooking mallet, pound each cutlet on both sides, until it spreads out a bit and is nice and flat. Sprinkle each cutlet with a little of the prepared seasoning. Blanche asparagus in boiling water for 2 minutes, then remove from pot. Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning. Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle. Holds them together nicely. Sautè prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden. Then remove from the skillet and place into a large sprayed baking pan. Add onion to skillet and sautè for a moment. Remove onion from skillet, draining as much oil as possible, and place sauteed onion over each cutlet in the baking pan.
- 2. In a separate bowl: Whisk together the soup, milk and sour cream. Add any remaining seasoning to this sauce. Pour over top of all cutlets in the baking pan. Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done. To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce. Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.
CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS (30 MINUTES!)
It takes less than 30 minutes and just one pan to make this healthy creamy lemon chicken with asparagus. It's perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that's absolutely incredible.
Provided by Layla
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
- Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
- Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.
Nutrition Facts : ServingSize 1 serving (1/4th the dish), Calories 607 kcal, Carbohydrate 10 g, Protein 55 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 245 mg, Sodium 546 mg, Fiber 3 g, Sugar 3 g
CHICKEN AND ASPARAGUS ROLLS
These tasty little appetizers are perfect for anything from a treat at home to elegant party nibbles. It will always be Jenny W.'s recipe to me, a lovely woman I worked with when I first came to New Zealand. She used to make them for morning tea, something I had never experienced before - a tea break where you actually talk to your workmates and share food. Brilliant idea! She shared this recipe with me and I've passed it on several times. It's always a hit. So Jenny W., if you see this and recognise your recipe, get in touch with me.
Provided by RonaNZ
Categories Chicken Breast
Time 1h
Yield 60 rolls, 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C.
- Lay out the sheets of puff pastry. They will defrost while you prepare the chicken.
- Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half.
- Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning.
- Drain the asparagus well. Tinned/canned asparagus works really well in this recipe.
- The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips.
- Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus.
- Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry.
- With a sheet in front of you with the cut going left to right (not up and down), take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly.
- Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll.
- Brush the top with egg and sprinkle plenty of sesame seeds on top.
- Cut into 6 pieces.
- Repeat for the other 9 strips to give you 60 little bites.
- Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty.
- Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but, like all pastry dishes, are better freshly baked.
- The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected, they haven't puffed up as much as usual pastry but still tasted good. Let's face it, pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also, I increased the amount of chicken.
- Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.
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.
CHICKEN/ASPARAGUS ROLL-UPS
I've had this recipe for many years, and I'm sure your readers will enjoy it. It's not only delicious, but you'll find it's low in calories, too!
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes in a 13x9-in. baking dish, reserving 8 slices of each for top. Place chicken over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes.
Nutrition Facts :
STUFFED CHICKEN ROLLS
Stuffed chicken roll-ups with asparagus and cheese and smeared with herby pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!
Provided by Shinee
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C).
- Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
- Slice the cheese into 8 thin slices.
- To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
- To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
- Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
- Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
- Cool slightly, remove the toothpicks and serve.
Nutrition Facts : ServingSize 4 g, Calories 639 kcal, Sugar 2 g, Sodium 1563 mg, Fat 38 g, SaturatedFat 16 g, Carbohydrate 6 g, Fiber 2 g, Protein 67 g, Cholesterol 211 mg
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.
SIMPLE CHICKEN ASPARAGUS ROLLS
Make and share this Simple Chicken Asparagus Rolls recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pregeat oven to 400F degrees.
- Spray a casserole dish with veggie spray and set aside.
- Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese.
- Carefully roll chicken using tooth picks to close if necessary.
- Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray.
- Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.
Nutrition Facts : Calories 144.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 376, Carbohydrate 2.8, Fiber 1.3, Sugar 0.8, Protein 28.7
CHICKEN AND ASPARAGUS
With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
GARLIC CHICKEN
Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
- Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
- Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
- Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).
Nutrition Facts : Calories 343.4 calories, Carbohydrate 7 g, Cholesterol 168.1 mg, Fat 18 g, Fiber 0.5 g, Protein 33.4 g, SaturatedFat 3.4 g, Sodium 631 mg, Sugar 0.6 g
CHICKEN ASPARAGUS HAM ROLL
Someone e-mailed me this recipe. I've altered it very slightly. My husband and I both love it and we even got our 10 year old son to eat some, too....It looks like a lot of work, but it's really not. It's fairly simple to make.
Provided by Georgia Stampley
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Snap off about one inch of the blunt ends of the asparagus.
- Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
- Drain Asparagus, cool asparagus with cold water and drain asparagus again.
- De-bone Chicken breasts and leave the skin on.
- Place individual chicken breasts (skin side down) between plastic wrap and flatten.
- I pounded my chicken with a cast iron skillet-- this did the trick.
- Flatten chicken to about a 1/4 inch.
- Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
- Turn chicken over and place two pieces of ham over the meat.
- Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
- The skin of the chicken should be on the outside of the roll.
- Secure the roll with toothpicks.
- Place in a lasagna pan seam side down.
- Brush with the melted butter and sprinkle with salt.
- Pour in the chicken stock and the wine.
- Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
- Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
- Move the chicken to another dish and set aside in a warm spot.
- Pour juices from baking dish into a measuring cup and skim off the fat.
- If you need to, add more chicken broth to make 3/4 of a cup.
- Pour into a small saucepan.
- Bring to a boil.
- Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
- Slowly wisk in boiling juices.
- Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
- Cook until thick enough to cover a spoon- around 3 or so minutes.
- Serve sauce with chicken.
Nutrition Facts : Calories 518.2, Fat 29.2, SaturatedFat 10.2, Cholesterol 272.6, Sodium 879.3, Carbohydrate 15.6, Fiber 5.1, Sugar 4.2, Protein 46.4
CHICKEN ROLLS
A Sunday night dinner tradition, prepared by my grandmother. These chicken roll ups are flaky, savory, and comforting. A great way to use leftover rotisserie chicken.
Provided by Monica Joy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.
- Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
- Spoon the hot gravy over the chicken rolls before serving.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 47.3 g, Cholesterol 78.2 mg, Fat 38.3 g, Fiber 1.7 g, Protein 24.9 g, SaturatedFat 17.1 g, Sodium 1390.8 mg, Sugar 6.9 g
CHICKEN AND ASPARAGUS
Chicken and Asparagus - healthy asparagus chicken stir-fry with a savory brown sauce and sweet chili sauce. Dinner is ready in 15 mins.
Provided by Rasa Malaysia
Categories Asian Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Mix the chicken with cornstarch. Mix all the ingredients for the Sauce in a small bowl, stir to combine well. Set both aside.
- Heat up a skillet with the oil. Saute the garlic until aromatic. Add the chicken and stir-fry back and forth until the surface turns opaque. Add the asparagus and continue to stir-fry, for about 1 minute. Add the Sauce into the skillet. As soon as it thickens, dish out and serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 people, Sodium 972 milligrams sodium, Sugar 9 grams sugar
CHICKEN AND ASPARAGUS PASTRIES
These are just DE-LICIOUS and a rather nice change from the usual SAUSAGE rolls!! * Once cooked these little treats may be frozen. Or, they can be prepared up to 3 days in advance and be refrigerated.
Provided by Karin...
Categories Lunch/Snacks
Time 30m
Yield 48-50 Ymmy Chicken And Asparagus Pastries
Number Of Ingredients 8
Steps:
- Cut each pastry sheet into 4 strips, and cut each strip crossways to give 3 rectangles.
- Roll each rectangle on lightly floured surface until they measure approximately 3" x 6".
- Combine the chicken, asparagus sour cream, chives (or spring onions) and cheese in a bowl.
- Season with salt and freshly ground black pepper.
- Spoon a teaspoon of the mixture onto each rolled out pastry rectangle.
- Lightly brush the edges with egg and fold in the long sides first before folding in the ends to form'parcels'.
- Place pastries seam side down on greased oven trays.
- *Shortly before serving, brush each pastry with egg and bake in a moderately hot oven for about 15 minutes or until lightly browned.
Nutrition Facts : Calories 119.4, Fat 8.3, SaturatedFat 2.3, Cholesterol 5.7, Sodium 59.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.2, Protein 1.9
CHICKEN AND ASPARAGUS BUNDLES
My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN ASPARAGUS ROLL-UPS
This chicken and asparagus dish with a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs it's easy to fix and a healthy meal, Simply Delicious, One of my Favorite Dishes. Enjoy
Provided by Cheryl Culver
Categories Other Sauces
Number Of Ingredients 11
Steps:
- 1. How to Make it: 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, garlic powder, salt, and pepper until the mixture is well combined. Set aside.
- 2. 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.
- 3. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
CHICKEN ASPARAGUS ROLL-UPS
Quick and easy and Very flavorful chicken and asparagus dish with almost a hollandaise sauce flavor with a little crunch from the Panko breadcrumbs.
Provided by Dave Smith
Categories Chicken
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Directions Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish.
- 2. 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.
- 3. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside.
- 4. 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.
- 5. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast.
- 6. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish.
- 7. 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. Kitchen-Friendly View PREP 25 mins COOK 30 mins READY IN 55 mins
PORK OR CHICKEN ROLLS WITH FONTINA AND ASPARAGUS
Rollatini are a popular dish in Italy. They can be made with chicken, veal, or pork, and the stuffing can be just about anything you like, but do include cheese. The delight of rollatini is the oozing cheese when you cut into them. So, whatever you do, do not skimp on the cheese. This dish was very popular on the menus of Italian American restaurants in the sixties and seventies. Fontina has great melting qualities; when it is not readily available, Muenster cheese is often substituted.
Yield serves 6
Number Of Ingredients 14
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.
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