Simple Chicken Asparagus Rolls Food

CHICKEN AND ASPARAGUS ROLLS

Steps:

• Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
• Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

CHICKEN AND ASPARAGUS ROLLS

Steps:

• Preheat the oven to 220°C.
• Lay out the sheets of puff pastry. They will defrost while you prepare the chicken.
• Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half.
• Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning.
• Drain the asparagus well. Tinned/canned asparagus works really well in this recipe.
• The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips.
• Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus.
• Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry.
• With a sheet in front of you with the cut going left to right (not up and down), take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly.
• Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll.
• Brush the top with egg and sprinkle plenty of sesame seeds on top.
• Cut into 6 pieces.
• Repeat for the other 9 strips to give you 60 little bites.
• Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty.
• Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but, like all pastry dishes, are better freshly baked.
• The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected, they haven't puffed up as much as usual pastry but still tasted good. Let's face it, pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also, I increased the amount of chicken.
• Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.

SIMPLE CHICKEN ASPARAGUS ROLLS

Steps:

• Pregeat oven to 400F degrees.
• Spray a casserole dish with veggie spray and set aside.
• Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese.
• Carefully roll chicken using tooth picks to close if necessary.
• Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray.
• Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.

CHICKEN AND ASPARAGUS

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS

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).

CHICKEN ASPARAGUS ROLL-UPS

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.

CHICKEN AND ASPARAGUS CREPES

Steps:

• Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
• Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
• Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

EASY CHICKEN/ASPARAGUS ROLL-UP'S

Steps:

• Wash and snap the woody ends from the asparagus. Blanch in salted boiling water for 1 minute (or more depending on your preference for the doneness of the veg). Shock in ice water to stop cooking process. Drain on a dish cloth. Divide into 6 equal portions.
• Lay one chicken piece flat and sprinkle with salt and pepper. Lay bundle of asparagus on one short side of the chicken and roll up tightly, securing with a tooth pick. Repeat.
• Heat oil in non stick pan over medium heat. Place rolls pick side down. Sprinkle a little more salt and pepper over the rolls and brown on all sides. Pour lemon juice over the rolls and finish in a 350 degree oven until the chicken is done and the asparagus is warmed through.
• Serve. I served them with mushroom risotto and fresh steamed carrots. Great.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper.
• Place 2-3 asparagus spears on each chicken breast half.
• Roll up tightly; secure with toothpicks, if necessary.
• Set aside.
• Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
• Roll chicken in flour mixture.
• Place onions and diced tomatoes on bottom of 13x9" pan, reserving 8 slices of onion for top.
• Place chicken breasts over vegetables; top with reserved onion and tomato slices.
• Combine broth with remaining salt and thyme; pour around chicken.
• Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
• Uncover and bake until tender, about 10-15 minutes.

CHICKEN ASPARAGUS HAM ROLL

Steps:

• Snap off about one inch of the blunt ends of the asparagus.
• Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
• Drain Asparagus, cool asparagus with cold water and drain asparagus again.
• De-bone Chicken breasts and leave the skin on.
• Place individual chicken breasts (skin side down) between plastic wrap and flatten.
• I pounded my chicken with a cast iron skillet-- this did the trick.
• Flatten chicken to about a 1/4 inch.
• Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
• Turn chicken over and place two pieces of ham over the meat.
• Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
• The skin of the chicken should be on the outside of the roll.
• Secure the roll with toothpicks.
• Place in a lasagna pan seam side down.
• Brush with the melted butter and sprinkle with salt.
• Pour in the chicken stock and the wine.
• Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
• Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
• Move the chicken to another dish and set aside in a warm spot.
• Pour juices from baking dish into a measuring cup and skim off the fat.
• If you need to, add more chicken broth to make 3/4 of a cup.
• Pour into a small saucepan.
• Bring to a boil.
• Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
• Slowly wisk in boiling juices.
• Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
• Cook until thick enough to cover a spoon- around 3 or so minutes.
• Serve sauce with chicken.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

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.

ASPARAGUS ROLLS

Steps:

• Preheat oven to 400*.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
• Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
• Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.