Asparagus And Cheddar Stuffed Chicken Breasts Recipes

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CHICKEN AND ASPARAGUS



Chicken and Asparagus image

With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves
24 fresh asparagus spears, trimmed
1/3 cup Italian salad dressing
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons sesame seeds
Hot cooked white and wild rice blend, optional

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.

Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

ASPARAGUS-STUFFED CHICKEN WITH SAUCE



Asparagus-Stuffed Chicken with Sauce image

Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 tablespoons crushed butter-flavored crackers
HOLLANDAISE SAUCE:
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.

Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN/ASPARAGUS ROLL-UPS



Chicken/Asparagus Roll-Ups image

I've had this recipe for many years, and I'm sure your readers will enjoy it. It's not only delicious, but you'll find it's low in calories, too!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

4 whole chicken breasts, split, skinned, boned and pounded thin
1 pound fresh asparagus, trimmed
2 tablespoons all-purpose flour
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon dried thyme, divided
1/4 teaspoon paprika
2 cups white onions, cut into 1/4-inch slices
3 large tomatoes, cut into 1/2-inch slices
1/2 cup chicken broth

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 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes in a 13x9-in. baking dish, reserving 8 slices of each for top. Place chicken over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes.

Nutrition Facts :

CURRIED CHICKEN WITH ASPARAGUS



Curried Chicken with Asparagus image

A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons canola oil
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

JALAPENO POPPER STUFFED CHICKEN BREASTS



Jalapeno Popper Stuffed Chicken Breasts image

My husband is not crazy about chicken, but one of his favorite snacks are Jalapeno Poppers, so I created this dinnertime recipe to give our chicken plenty of flavor. He loves it cooked this way and best of all is the quick cooking with little cleanup! - Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 jalapeno pepper, seeded and finely chopped
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
8 thick-sliced bacon strips

Steps:

  • Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.

Nutrition Facts : Calories 518 calories, Fat 33g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 1150mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 51g protein.

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE



Stuffed Chicken Breast with Mushroom Sauce image

"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper to taste
1 package (6 ounces) chicken stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts :

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