Chicken Asiago Pear Tart Food

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CHICKEN, ASIAGO AND PEAR TART



Chicken, Asiago and Pear Tart image

This is a savory puff pastry tart, with crisp pear slices. chunks of chicken and shredded Asiago cheese makes a spectacular lunch,brunch or light dinner dish.

Provided by Pat Duran

Categories     Poultry Appetizers

Time 30m

Number Of Ingredients 5

1/2 pkg puff pastry sheet, thawed
1 medium red pear, halved, cored and cut into thin slices
2 c cooked rotisserie chicken ,cut into small strips
2 Tbsp balsamic vinegar
1 c shredded asiago cheese (4 oz.)

Steps:

  • 1. Heat oven to 400^. Unfold the pastry sheet on a baking sheet.
  • 2. Arrange the pear slices on the pastry to within 1/4 inch of the edge. Arrange the chicken over the pears and brush with the vinegar. Sprinkle with the cheese.
  • 3. Bake for 25 minutes or until the crust is golden brown. Carefully remove the tart from the baking sheet to a wire rack and let cool for 10 before serving.

CREAMY BAKED ASIAGO CHICKEN BREASTS



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

CHICKEN ASIAGO



Chicken Asiago image

A variation on Chicken Cordon Bleu or Chicken Parmesan, baked so lower in fat. Use your favorite jarred or canned sauce, or make your own. Serve with your favorite cooked pasta.

Provided by Outta Here

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1 egg
water
1/2 cup dry breadcrumbs
1 tablespoon dried basil
2 boneless skinless chicken breasts
2 slices prosciutto ham (sliced thin)
2 pieces asiago cheese, about 1 inch square and 2 inches long
nonstick cooking spray
pasta sauce, heated
asiago cheese, for garnish

Steps:

  • Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
  • In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
  • Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
  • Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
  • Remove plastic wrap and place 1 slice of ham on each breast.
  • Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
  • Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
  • Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
  • Bake for 30-35 minutes, until chicken is cooked through.
  • Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.

Nutrition Facts : Calories 279.4, Fat 6.9, SaturatedFat 1.8, Cholesterol 168.5, Sodium 370.8, Carbohydrate 20.1, Fiber 1.6, Sugar 1.8, Protein 32

CHICKEN, PEAR & ASIAGO SANDWICH



Chicken, Pear & Asiago Sandwich image

Filled with pear slices, baby spinach leaves and Asiago cheese, this chicken sandwich for one is bistro-style fare you can make in minutes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 slices multi-grain bread
1 Tbsp. KRAFT Mayo with Olive Oil
4 slices OSCAR MAYER Natural Slow Roasted Chicken Breast
4 pear slices (1/4 inch thick)
6 baby spinach leaves, stemmed
1 Asiago cheese slice

Steps:

  • Spread bread slices with mayo.
  • Fill with remaining ingredients.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g

PEAR FRANGIPANE TART



Pear frangipane tart image

While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 2h5m

Number Of Ingredients 12

500g sweet shortcrust pastry
plain flour , for dusting
4 small ripe pears
squeeze lemon juice
drizzle of honey
200g butter , softened
200g caster sugar
140g ground almonds
100g self-raising flour
50g toasted flaked almond , plus a few extra for sprinkling
1 tsp ground cardamom
2 large eggs

Steps:

  • Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
  • To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.

Nutrition Facts : Calories 833 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.81 milligram of sodium

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