MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
ASPARAGUS-STUFFED CHICKEN WITH SAUCE
Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.
Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
ASPARAGUS WITH ALMONDS
This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
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
QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
CHICKEN, WITH ASPARAGUS AND ALMONDS
Provided by Moira Hodgson
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wipe the chicken pieces dry with paper towels. In a large casserole dish, brown the chicken pieces a few at a time. Add the shallots and white wine. Cover and cook over low heat for 20 minutes.
- Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.
- Remove from heat, sprinkle with almond and parsley. Serve immediately.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 34 grams, Carbohydrate 17 grams, Fat 51 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 14 grams, Sodium 1473 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
ORANGE CHICKEN WITH ALMONDS
Beautiful presentation and so flavourful! I like to serve buttered orzo and steamed asparagus alongside. The aparagus tastes so good dipped into the sauce.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
- Pour off all but 2 tblsps of the fat from the saucepan.
- Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
- Add the orange juice in a stream, whisking.
- Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
- Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
- Simmer the chicken, covered, for 30 minutes, or until it is tender.
- Transfer to a plate and tent with foil to keep warm.
- Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
- Add the orange slices and heat over low heat until the slices are heated through.
- Nap the chicken breasts with the orange slices and some of the sauce.
- Pass the remaining sauce separately.
MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Make and share this Mojito Chicken and Roasted Asparagus With Almonds recipe from Food.com.
Provided by nickfo
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Cook rice according to package directions.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over rice with the almond topped asparagus on the side.
Nutrition Facts : Calories 501.5, Fat 9, SaturatedFat 1.4, Cholesterol 65.8, Sodium 111.2, Carbohydrate 54.9, Fiber 7.5, Sugar 8.2, Protein 37.2
ALMOND CHICKEN WITH ASPARAGUS
A wonderful recipe full of nutrients from the bed of spinach and protein from the chicken. This dish combines several flavors for a great tasting lunch or dinner. Adapted from a popular weight loss tracking website.
Provided by lauralie41
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192.2, Fat 7.2, SaturatedFat 1.7, Cholesterol 59.4, Sodium 221.1, Carbohydrate 7.1, Fiber 2.3, Sugar 4.6, Protein 25
CHICKEN AND BRIE BUNDLES WITH ASPARAGUS ALMONDINE
This is so easy to prepare, yet the presentation is wonderful. My DH loved this and hes not too keen on chicken. Very easy to prepare for a special occasion as you can make the bundles in advance, and then pop in the oven half an hour before serving. I served with asparagus almondine. Adopted from a Rachel Ray recipe.
Provided by ChefDebs
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1599.5, Fat 113.9, SaturatedFat 35.3, Cholesterol 261.1, Sodium 1247.4, Carbohydrate 73.2, Fiber 7.7, Sugar 6.6, Protein 49.8
ASPARAGUS CHICKEN & ALMONDS
Make and share this Asparagus Chicken & Almonds recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy nonstick skillet or wok over medium high heat.
- Sauté chicken 3 to 5 minutes until golden.
- Stir in ginger, almonds and vegetables and stir fry another 3 to 4 minutes.
- Combine stock, sherry, soy sauce and cornstarch in a bowl.
- Stir into skillet until bubbling.
- Fold in asparagus, reheat and serve immediately.
Nutrition Facts : Calories 337.7, Fat 19.4, SaturatedFat 4, Cholesterol 73.5, Sodium 1116.6, Carbohydrate 8.4, Fiber 2.5, Sugar 2.2, Protein 29.7
CHICKEN IN ALMOND SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
- Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
- Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
- Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
MARSALA CREAM CHICKEN WITH ASPARAGUS
I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.
Provided by Challengergurl
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
- Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
- Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
Nutrition Facts : Calories 951.7 calories, Carbohydrate 60.2 g, Cholesterol 211.1 mg, Fat 41.8 g, Fiber 4.1 g, Protein 65.1 g, SaturatedFat 16.4 g, Sodium 380.4 mg, Sugar 8.4 g
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