CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
- Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
- Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO CRUSTED ASPARAGUS
Nice change from from french fries that makes you feel like you're eating healthy. :) Very subtle flavor that pairs nicely with pork or chicken.
Provided by Bekah49036
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim ends off asparagus and cut into 3rds (about 1 1/2 to 2 inches long).
- Blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender.
- Transfer to a bowl of ice water to stop the cooking. Then drain on a clean kitchen towel.
- Set out a breading station with 3 shallow bowls or pie pans.
- In the first add the flour seasoned with salt and pepper.
- In the second one whisk the eggs. You may add a touch of milk or water.
- In the third bowl add the panko.
- Heat about an inch of oil in a large skillet.
- Toss asparagus in flour, then egg, then panko.
- Fry until golden brown.
Nutrition Facts : Calories 143.5, Fat 3.5, SaturatedFat 1, Cholesterol 105.8, Sodium 149.9, Carbohydrate 20.5, Fiber 3.1, Sugar 2.5, Protein 8.5
BAKED CHICKEN PANKO
Make and share this Baked Chicken Panko recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, beat egg and milk together; add salt.
- Lightly dust chicken with the flour.
- Immerse chicken breasts into egg/milk mixture, coating thoroughly.
- Spread Panko onto large plate or into large bowl.
- Roll breasts in Panko, coating thoroughly.
- Spray 9x13 baking pan with cooking spray.
- Place chicken in the pan and then spray the chicken with cooking spray.
- Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
- Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
PANKO ROASTED ASPARAGUS
Get your daily veggies in with these crispy panko roasted asparagus and dip in a creamy mayo, lemon sauce. https://www.bhg.com/recipe/panko-roasted-asparagus/
Provided by Gagoo
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Snap off and discard woody bases from asparagus. If desired, scrape off scales.
- In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
- Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.
- Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
Nutrition Facts : Calories 134.8, Fat 6, SaturatedFat 1, Sodium 260.1, Carbohydrate 16.7, Fiber 2.7, Sugar 2.2, Protein 4.7
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
PARMESAN & PANKO CRUSTED CHICKEN
This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.
Provided by Johnsdeere
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
- In a separate bowl add mayonaise.
- Spread mayonaise on chicken then dredge chicken in crumb mixture
- Spray a baking sheet with cooking spray
- Bake at 450º F for 20 mins or until thoroughly cooked.
Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4
OVEN-FRIED PANKO CHICKEN
Categories Chicken Bake Kid-Friendly Quick & Easy Back to School Dinner Family Reunion Butter Breadcrumbs Gourmet Sugar Conscious Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
- Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
- Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
PANKO-ROASTED ASPARAGUS
The secret to the light, crispy crust on the asparagus is Japanese breadcrumbs, panko. Recipe is from my B H & G Appetizer cookbook.
Provided by DailyInspiration
Categories Vegetable
Time 32m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice. Transfer half of the mixture to a small serving bowl. Cover and chill until ready to serve.
- Place breadcrumbs in a shallow dish. Spread the remaining mayonnaise mixture over asparagus spears. Roll in breadcrumbs to coat. Place in an ungreased 15 x10x1 inch baking pan. Drizzle with oil.
- Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown. Serve asparagus with the reserved mayonnaise mixture.
Nutrition Facts : Calories 69.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 1.9, Sodium 105.6, Carbohydrate 7.8, Fiber 0.9, Sugar 1.3, Protein 1.6
CHICKEN BREASTS WITH ASPARAGUS AND ARTICHOKES
A nice "stuffed" chicken breast recipe. Because the chicken breasts are flattened, they take less time to cook. Recipe is from Maria Urbinati.
Provided by breezermom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
- Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
- Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
- Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
- Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
- Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.
Nutrition Facts : Calories 550.4, Fat 25.2, SaturatedFat 9.8, Cholesterol 175.6, Sodium 763.8, Carbohydrate 39.7, Fiber 8, Sugar 3.1, Protein 41.5
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