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
FRIED CHICKEN ASIAGO W/ ARTICHOKE FETTUCCINE
Down home meets upscale with this sinfully delicious fried chicken coated with Asiago cheese. Served on a bed of artichoke fettuccine, it's the perfect blend of the south and the city.
Provided by CandyTX
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce Instructions:.
- Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
- In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
- Chicken Instructions:.
- Pound each chicken breast flat. Slice into 4-6 even pieces.
- Mix 1 cup shredded Asiago with ½ cup flour.
- In a separate bowl, beat eggs well.
- Heat oil on stove.
- Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
- Serve chicken on top of noodles and sauce.
Nutrition Facts : Calories 1193.9, Fat 81.7, SaturatedFat 18.7, Cholesterol 266.4, Sodium 639.8, Carbohydrate 75.5, Fiber 10.9, Sugar 5.1, Protein 44
CHICKEN FETTUCCINI ALFREDO
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Provided by Emily
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g
ARTICHOKE CHICKEN FETTUCCINE
"My mother-in-law created this recipe after enjoying a similar dish on a trip to Denver," writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken is no longer pink; drain and keep warm. , In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture.
Nutrition Facts : Calories 549 calories, Fat 20g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO
The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.
Nutrition Facts : Calories 527 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 894mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 3g fiber), Protein 41g protein.
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
CREAMY ARTICHOKE AND ASIAGO PASTA
One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.
Provided by 3KillerBs
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook rotini according to package directions. Keep hot.
- Drain and chop artichoke hearts.
- In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
- Add artichokes. Heat gently, stirring often.
- Add basil and white wine.
- Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
- Stir in Asiago and parsley. Taste and adjust seasonings.
- Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6
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