CHICKEN ASIAGO
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
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
CREAMY BAKED ASIAGO CHICKEN BREASTS
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
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
MUSHROOM ASIAGO CHICKEN
Make and share this Mushroom Asiago Chicken recipe from Food.com.
Provided by Raquel Grinnell
Categories Chicken
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
- Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.
- Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
- Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
- Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
- Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
- Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
- Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.
- Add chicken back to pan and heat through.
- Garnish with sprigs of fresh thyme. May be served over any pasta.
CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE
Make and share this Chicken With Asiago, Prosciutto, and Sage recipe from Food.com.
Provided by sandrasothere
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chicken breasts with salt and pepper.
- Coat both sides with flour, shaking off excess.
- Melt 4 tablespoons butter in large skillet over medium-high heat.
- Add chicken breast and saute until brown, turning once, about 5 minutes.
- Transfer chicken to rimmed baking sheet, reserve skillet.
- Sprinkle 2 tablespoons cheese over each breast.
- Top each with 2 prosciutto slices.
- Bake until chicken is cooked through, about 5 minutes.
- Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
- Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
- Transfer chicken breasts to platter.
- Top each with sage leaf, drizzle pan sauce over, and serve.
Nutrition Facts : Calories 316.2, Fat 18.8, SaturatedFat 11.4, Cholesterol 114.2, Sodium 201.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 27.5
STUFFED ASIAGO CHICKEN BREASTS
Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
- Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g
BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE
This is an easy but elegant meal, very similar to one served at the favorite Italian joint. My DS loves this one!!!!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
- Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
- Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
- Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
- Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
- Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
- If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.
Nutrition Facts : Calories 577, Fat 21.6, SaturatedFat 8.7, Cholesterol 141.7, Sodium 393.3, Carbohydrate 63.1, Fiber 2.6, Sugar 1.5, Protein 31.6
ASIAGO CHICKEN SPREAD
The rave-winning recipe is perfect when you want to make something ahead of time. Guests with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese.-James F Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 cups.
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool., In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours., If desired, unmold onto a serving platter; serve with crackers or baguette slices.
Nutrition Facts : Calories 98 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN ASIAGO SOUP
Make and share this Chicken Asiago Soup recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
Nutrition Facts : Calories 535.7, Fat 20.7, SaturatedFat 5.4, Cholesterol 100.8, Sodium 2570.5, Carbohydrate 33.8, Fiber 2.9, Sugar 5.2, Protein 50.7
GRILLED CHICKEN-ASIAGO RANCH CLUB
They didn't expect this when you said you were making sandwiches. The grilled chicken? The Asiago cheese? The BLT treatment? Mom, this is above and beyond!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last minute.
- Spread mayonnaise onto cut sides of bottom halves of rolls.
- Fill with chicken, lettuce, tomatoes and bacon.
Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g
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- Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
- Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
- Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
- Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
- Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.
- Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
- Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor.
- Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
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