Chicken And Brie Bundles With Asparagus Almondine Food

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

ASPARAGUS BRIE SOUP

Steps:

• In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.

BAKED BRIE WITH ALMONDS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the pastry sheet on a lightly floured work surface and starting from the center of the dough, roll it out into a 10-inch square. Place the brie round in the center of the dough. Fold the dough up and over the cheese, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over, and place on the prepared baking sheet.
• Whisk together the egg and water; brush the brie packet with the egg mix.
• Bake until golden, about 20 minutes.
• Meanwhile, add the butter to a small saute pan set over medium heat. Swirl and cook until brown and the butter smells nutty, 4 to 6 minutes. Lower the heat, add the almonds and gently swirl the pan to coat with the butter and cook until the almonds are golden, about 4 minutes. Remove from the heat and place in a bowl so they stop cooking.
• Slice the apples and place them in a large bowl filled with water and the lemon juice.
• Remove the brie from the oven, place it on a serving board using a spatula and allow it to cool for 3 minutes. Meanwhile, dry the apple slices, slice the baguette on a bias and place them on the board.
• Pour the almonds over the brie and sprinkle with the thyme. You can also drizzle a little bit of the buttery almonds over the baguette slices. Cool about 3 minutes and serve with the fresh apple slices and sliced baguette.

CHICKEN AND BRIE BUNDLES WITH ASPARAGUS ALMONDINE

Steps:

• Preheat oven to 375 *F.
• Cook the asparagus in boiling water for 5 mins, until just tender, drain and put in ice water to stop cooking. Drain and pat dry.
• Season the chicken breasts with the salt, pepper, thyme and lemon zest.
• In a skillet heat the olive oil and saute the chicken breasts for 5 mins a side until golden. remove from pan.
• To the same skillet add the butter and the mushrooms and cook for 5 mins until slightly brown and tender. Add the sherry and dijon mustard and simmer for 5 minutes Add the cream and season with salt and pepper, simmer for a furthur 2 minutes Remove from heat.
• Roll the puff pastry sheet out on a floured surface and cut into 2 large squares ( 8 " X 8" ).
• In a small bowl mix the egg and water together and brush the edges of the 2 pastry squares with the egg mix.
• Place 3 slices of brie in the middle of each puff pastry sheet, and top with a chicken breast.
• Spoon the mushroom mixture over the top of the chicken.
• Now fold up the pastry, pinching the edges together to seal.
• Place the bundles seam side down on a greased baking sheet, and brush with the remaining egg mix.
• Using any leftover pastry pieces cut out heart shapes and place on top of the bundles, brushing with more of the egg mix.
• Bake in the oven for 30 mins until the pastry is golden brown.
• Meanwhile, add 2 tbsps butter to a skillet and toss the asparagus and almonds together and saute for 5 mins, until the almonds are golden brown.
• Serve with the bundles.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Pound chicken breasts so they are an even thickness. Place chicken breasts, nice side down so when they are rolled up they will be smooth.
• Brush each chicken breast with 1/2 teaspoons mustard. Place each piece of chicken horizontally.
• Place 3 asparagus spears and one piece of cheese down center of each piece of chicken. Don't worry the asparagus should stick out both ends.
• Roll up chicken breasts and skewer with 3 toothpicks to hold together.
• PLace breadcrumbs in a shallow dish. Dip each bundle in the breadcrumbs.
• Heat oil in a large skillet on medium heat. When oil is hot, place bundles in skillet. Cook 5 minutes per side.
• Transfer bundles to prepared baking sheet and bake in preheated oven 10 minutes or until chicken is cooked through. Remove toothpicks and sprinkle with salt before serving.
• TIPS: Panko (Japanese bradcrumbs) can be found in most grocery stores. They give your food a nice crispy texture.
• To save time, buy chicken scallops that are already pounded out for you . They can usually be found at the grocery store in the refrigerated section, next to the boneless, skinless chicken breasts.
• Bundles can be assembled earlier in the day and refrigerated until ready to cook.
• Replace the mozzarella cheese with any of your favorites - Brie, Blue chesse, Swiss cheese, etc.

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.

CHICKEN ALMONDINE

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

EASY CHICKEN ALMONDINE

Steps:

• Boil chicken on stove top until no longer pink.
• Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
• In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
• Spread soup sour cream mixture on top of chicken.
• Add shredded cheese, then layer with crushed Ritz crackers.
• Pour melted butter over crackers. Sprinkle almonds on top.
• Bake at 350 degrees for approximately 25 minutes, until bubbly.

ASPARAGUS ALMONDINE

Steps:

• Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
• In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
• Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
• Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
• Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

CAMEMBERT OR BRIE BUNDLE

Steps:

• Preheat oven to 325.
• Open crescent roll dough, take half of roll and pinch seams together to make one solid square piece. (put other half aside for another use). Place in oven-proof dish.
• Wrap cheese in crescent roll,bringing the ends on top of cheese and pinching the ends neatly.
• Melt butter in sauce pan.
• When melted, add crushed garlic cloves, and sautee for 5 minutes. (Do not burn Garlic)
• Add honey to butter and garlic and stir until blended through.
• Pour butter/honey over wrapped cheese.
• Bake for 13 minutes, or until a nice golden brown.
• Enjoy on crackers or toast rounds.

TANGY CHICKEN ALMONDINE

Steps:

• Place chicken breasts between two sheets of plastic wrap and pound until thin.
• Mix flour, salt and pepper and dredge chicken breasts in the mixture.
• Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
• Remove chicken to serving platter.
• In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
• Stir in lemon juice and parsley.
• Spoon sauce over chicken.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts slightly; wrap each around five asparagus spears and secure with toothpicks.
• Place in a 9x13-inch baking dish coated with cooking spray.
• Combine the oil, lemon juice and seasonings; pour over bundles.
• Cover asparagus tips with foil; cover pan and bake for 15 minutes.
• Uncover; sprinkle with the onions.
• Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender; remove bundles to serving platter and keep warm.
• In a 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 from bundles; top with sauce.