CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO
This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner".
Provided by Classic Chef
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease an 8x8 (or larger) baking dish.
- Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
- Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
- Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
- You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
- Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
- Delicious - I hope you enjoy.
Nutrition Facts : Calories 855.1, Fat 52, SaturatedFat 25.7, Cholesterol 223.9, Sodium 1780.5, Carbohydrate 14.5, Fiber 4.8, Sugar 3.8, Protein 82.4
CHICKEN ASPARAGUS BUNDLES
This is one of my favorite recipes. It is very easy to make yet, it looks very elegant and impressive. I made this for my parents last year for mother's day and they thought I had turned into a gourmet cook.
Provided by Lorianne1
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam asparagus for 3-4 minutes until barely crisp-tender.
- Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time).
- Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
- Place chicken, seam-side down, in 9 x 13 baking dish.
- Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
- Bake in 375F oven for 25-30 minutes or until chicken is cooked through.
ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES
A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.
Provided by BabySoose
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
- Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
- Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
- Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
- While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
- To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.
Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g
ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES
A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.
Provided by BabySoose
Categories Chicken Breasts
Time 1h35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
- Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
- Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
- Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
- While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
- To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.
Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g
CHEESY CHICKEN AND ASPARAGUS BUNDLES
I saw the asparagus in the produce section today and decided to come up with a recipe for dinner tonight. This is what I came up with - both DH and myslef loved it. Easy enough for any day, but "fancy" enough for a dinner party. I served these with fingerling potatoes roasted with olive oil and rosemary.
Provided by StaciJane
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Pound each chicken breast to about 1/2" thick.
- On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
- wrap into a bundle and secure with toothpicks.
- place in baking dish and cover with foil.
- backe in 350 degree oven for one hour.
Nutrition Facts : Calories 310.2, Fat 14.8, SaturatedFat 7.9, Cholesterol 109, Sodium 361.2, Carbohydrate 6.8, Fiber 3.2, Sugar 2.3, Protein 38.1
ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES
A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.
Provided by BabySoose
Categories Chicken Breasts
Time 1h35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
- Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
- Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
- Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
- While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
- To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.
Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g
CHICKEN BREASTS STUFFED WITH ASPARAGUS
A nice spring time dish! Chicken breast rolled around fresh asparagus spears. Served with Lemon Rice and Hollandaise Sauce. One of my "company's coming" meals.
Provided by Calee
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare chicken and asparagus.
- Combine butter, mustard, garlic and wine in a pie plate.
- Dip the chicken breast in butter mixture to coat them.
- Place 3 asparagus spears on each breast and roll, securing with a toothpick.
- Mix bread crumbs, parmesan and parsley together in a different pie plate.
- Roll chicken breasts in the bread crumb mixture.
- Bake 30 minutes at 350.
- I serve this with blender hollandaise sauce and lemon rice.
- Blender Hollandaise Sauce:.
- Heat butter to a full boil, being careful not to brown.
- Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
- Keeps well in refrigerator for several days.
- When reheating, heat over hot (not boiling water) in top of double boiler.
- Makes 1 1/4 cups of sauce.
Nutrition Facts : Calories 1271.2, Fat 91.7, SaturatedFat 46.4, Cholesterol 528, Sodium 1251.2, Carbohydrate 36.7, Fiber 4.3, Sugar 4.9, Protein 72.4
CHICKEN AND ASPARAGUS BUNDLES
Here is an interesting main course that combines succulent asparagus spears with chicken, mozzarella cheese and a hint of Dijon mustard. It's sure to become a springtime favorite.
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 315.1, Fat 16, SaturatedFat 2.4, Cholesterol 68.4, Sodium 209.8, Carbohydrate 11.8, Fiber 1.6, Sugar 1.5, Protein 30.2
ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES
A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.
Provided by BabySoose
Categories Chicken Breasts
Time 1h35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
- Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
- Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
- Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
- While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
- To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.
Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g
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