ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY
Provided by Valerie Bertinelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
- On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
- To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
- Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes
CHEESY PUFF PASTRY ASPARAGUS TART
Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.
Provided by Alida Ryder
Categories Brunch Lunch Starter Vegetarian
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
- To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
- Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
- Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
- Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
- Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 11 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 426 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
HERBED CHICKEN ASPARAGUS IN PASTRY
Sounds fancy, right??? But it is soooo incredibly easy! Just a few simple steps make it look like you slaved all day!
Provided by Adopted Parisian
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Defrost puff pastry in fridge according to box instructions. Let sit at room temperature for 1/2 hour before beginning recipe. Defrost chicken tenders. Preheat oven to 400 degrees.
- Roll out sheet of puff pastry on cutting board. Slice each sheet into four equal squares, making eight squares altogether.
- Lay tenders diagonally across each square. Spoon two tablespoons cheese spread on top of each tender.
- Cut each stalk of asparagus in half and lay two halves on top of each tender.
- Fold two opposite corners of pastry over chicken, asparagus, and cheese, sort of like pigs in a blanket. Chicken should be exposed at each end.
- Lay on greased cookie sheet (use parchment if you like), spacing by at least one inch. Use pastry brush to coat tops with butter. Sprinkle delicately with parmesan.
- Bake 20 minutes or until chicken is fully cooked. Optional: broil for a minute or two to make pastry even crisper.
Nutrition Facts : Calories 1593.3, Fat 113, SaturatedFat 35.5, Cholesterol 48.8, Sodium 1612.8, Carbohydrate 116.9, Fiber 3.7, Sugar 1.9, Protein 28.6
GRILLED HERB CHICKEN AND ASPARAGUS
Steps:
- 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
- 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
- 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.
HERBED CHICKEN IN PASTRY
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
- Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
- Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
- Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.
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
HERBED ASPARAGUS
This recipe is a wonderful way to prepare asparagus ahead of time. The asparagus is marinated for several hours in Italian Dressing making it a great cold side for a dinner party. Recipe is compliments of "Mr. Food Every Day's a Holiday Diabetic Cookbook".
Provided by PaulaG
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash the asparagus under running water and snap off tough ends; place 1 inch of water in a large skillet and bring to a boil over high heat.
- When water boils, add the asparagus, cover, and steam for 4 to 6 minutes,.
- or until fork-tender; immediately remove the asparagus from the boiling water and plunge it into a ice water bath to stop the cooking process.
- In a 9" x 13" baking dish, combine the Italian dressing, red pepper, parsley, and chives; mix well.
- Remove the asparagus from the water, drain well, and add to the.
- baking dish and gently mix to coat completely with the dressing.
- Cover and chill for at least 2 hours before serving; before serving, sprinkle with the chopped egg, if desired.
Nutrition Facts : Calories 41.3, Fat 1.6, SaturatedFat 0.2, Cholesterol 1.4, Sodium 310.3, Carbohydrate 5.8, Fiber 2.5, Sugar 3.4, Protein 2.7
HERBED ASPARAGUS
Steamed asparagus seasoned with Herbes de Provence and served slightly tart... makes a lovely side dish for any dinner of grilled or roasted meats.
Provided by Dans La Lune
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut root ends off of asparagus.
- Lightly steam asparagus until brightly green and tender to touch but still slightly firm.
- Place on platter or in a casserole dish.
- Pour white wine vinegar over.
- Sprinkle the herbes de provence and season with salt.
- Toss to coat evenly.
Nutrition Facts : Calories 25, Fat 0.2, SaturatedFat 0.1, Sodium 306.6, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
CHICKEN AND ASPARAGUS PASTRIES
These are just DE-LICIOUS and a rather nice change from the usual SAUSAGE rolls!! * Once cooked these little treats may be frozen. Or, they can be prepared up to 3 days in advance and be refrigerated.
Provided by Karin...
Categories Lunch/Snacks
Time 30m
Yield 48-50 Ymmy Chicken And Asparagus Pastries
Number Of Ingredients 8
Steps:
- Cut each pastry sheet into 4 strips, and cut each strip crossways to give 3 rectangles.
- Roll each rectangle on lightly floured surface until they measure approximately 3" x 6".
- Combine the chicken, asparagus sour cream, chives (or spring onions) and cheese in a bowl.
- Season with salt and freshly ground black pepper.
- Spoon a teaspoon of the mixture onto each rolled out pastry rectangle.
- Lightly brush the edges with egg and fold in the long sides first before folding in the ends to form'parcels'.
- Place pastries seam side down on greased oven trays.
- *Shortly before serving, brush each pastry with egg and bake in a moderately hot oven for about 15 minutes or until lightly browned.
Nutrition Facts : Calories 119.4, Fat 8.3, SaturatedFat 2.3, Cholesterol 5.7, Sodium 59.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.2, Protein 1.9
HERBED CHICKEN IN PASTRY
Make and share this Herbed Chicken in Pastry recipe from Food.com.
Provided by pines506
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- Melt butter in skillet and add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
- Thaw pastry sheet at room temperature 30 minutes. Mix egg and water, set aside.
- Preheat oven to 400°F.
- Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") square.
- Spread about 2 tbsp of cheese spread in center of each square.
- Sprinkle with 1 tbsp parsley and top with cooled chicken.
- Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges.
- Place seam side down on baking sheet. Brush with egg mixture.
- Bake 25 minutes or until golden.
Nutrition Facts : Calories 559.6, Fat 33.2, SaturatedFat 9.1, Cholesterol 137.7, Sodium 248.9, Carbohydrate 28, Fiber 1.1, Sugar 0.6, Protein 35.4
HERBED CHICKEN IN PASTRY
This was so good. This is pretty enough to serve for a special occasion, or just to treat your family. I am putting it here, not only to share, (I'm nice like that), but so I won't loose it. I tweaked a recipe that was included in the Puff Pastry box. It presents beautifully, and tastes better than it looks. On top of that, it's easy and easy to double or make for two... enjoy/ my notes are at the bottom the prep time does not include the thawing time for the pastry sheets, I let mine thaw while I was doing the slicing,pre-cooking chicken etc...
Provided by bayou-mimi
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper.
- melt butter in skillet.
- Add chicken and cook until browned.
- Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
- Thaw pastry sheet for 30 minutes at room temperature.
- Mix water and egg.
- Preheat oven to 400.
- Unfold pastry on lightly floured surface.
- Roll into a 14 inch square and cut into 4 (7") squares.
- Spread about 2 Tbs of the Cheese spread down the center of each square.
- Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
- Top with cooled chicken.
- Brush edges with egg mixture.
- Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet. Brush lightly with egg mixture.
- Bake 25-30 minutes or util golden.
- I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn't find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.
Nutrition Facts : Calories 610.6, Fat 36, SaturatedFat 12.9, Cholesterol 147.1, Sodium 544.2, Carbohydrate 30.9, Fiber 1.2, Sugar 0.9, Protein 39.6
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