ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
ASPARAGUS STUFFED CHICKEN
Steps:
- Preheat oven to 400°. In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes.
- On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks.
- In a large skillet over medium-high heat, heat remaining tablespoon of olive oil. Add chicken and cook until seared and golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more.
- Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more.
- Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.
ASPARAGUS-STUFFED CHICKEN ROLLS
With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN/ASPARAGUS ROLL-UPS
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
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 :
ASPARAGUS - PROSCIUTTO STUFFED CHICKEN ROLLS
My husband and I are on an asparagus kick right now so I keep trying to find ways to use them. We've put them in omlets, etc. and decided to try a chicken roll. They were amazing and very easy.
Provided by Dana Ramsey
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
- 2. Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
- 3. Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
- 4. Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
- 5. Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.
CHICKEN AND ASPARAGUS ROLLS
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g
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
ASPARAGUS-STUFFED AIR-FRYER 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., Preheat air fryer to 325°. 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., Place chicken in a single layer in greased air fryer; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.
Nutrition Facts : Calories 382 calories, Fat 15g fat (7g saturated fat), Cholesterol 167mg cholesterol, Sodium 849mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
ASPARAGUS-STUFFED CHICKEN BREAST
This is an attractive and delicious way to serve chicken.
Provided by Julie Enyeart
Categories Stuffed Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil.
- Drain 8 mozzarella balls. Reserve any extra mozzarella balls for another use.
- Slice chicken breasts by cutting lengthwise 3/4 of the way through. Open them like a book, then layer one side of each breast with mozzarella balls, tomatoes, and asparagus. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Close and secure with toothpicks. Transfer to the prepared pan.
- Bake, uncovered, in the preheated oven until the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 369.1 calories, Carbohydrate 6.7 g, Cholesterol 124.5 mg, Fat 19 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9.5 g, Sodium 153.9 mg, Sugar 2.3 g
SIMPLE CHICKEN ASPARAGUS ROLLS
Make and share this Simple Chicken Asparagus Rolls recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 144.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 376, Carbohydrate 2.8, Fiber 1.3, Sugar 0.8, Protein 28.7
ASPARAGUS-STUFFED CHICKEN BREAST
Delicious asparagus-stuffed chicken breasts.
Provided by Cynthia_033
Categories Stuffed Chicken Breasts
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Prepare filling: Melt butter in a skillet over medium heat. Add shallots and saute until tender and translucent, about 6 minutes; be careful not to brown them. Stir in asparagus and garlic; cook for 2 minutes. Transfer to a bowl and let cool, about 5 minutes.
- Add goat cheese, parsley, lemon zest, salt, and pepper to the cooled shallots and mix to combine.
- Prepare chicken: Slice horizontally through each chicken breast, starting at the thinner edge and going 2/3 of the way through so they can open like a book.
- Spread 1/4 of the filling over the inside of each breast, leaving a 1/2-inch border uncovered. Close breasts to enclose the filling and secure with a toothpick if desired. Sprinkle 1/2 teaspoon each salt and pepper over the breasts.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large, oven-proof, nonstick skillet over medium-high heat. Arrange seasoned chicken, skin-side down, in the hot pan. Cook until golden brown, about 3 minutes. Gently turn and cook for 3 more minutes.
- Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and transfer to a platter to keep warm.
- Add butter to the same skillet and melt over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Pour wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce heat and maintain a simmer for 3 minutes.
- Whisk egg yolks with remaining 1/2 teaspoon each salt and pepper in a small bowl. Pour about 1/4 cup of the hot sauce into the egg yolk mixture and whisk quickly to combine. Add egg yolk mixture to the skillet, whisking continuously without letting it boil. Cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon.
- Serve warm sauce over chicken.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 14.8 g, Cholesterol 213.6 mg, Fat 20.3 g, Fiber 3 g, Protein 38.6 g, SaturatedFat 9.5 g, Sodium 1167.9 mg, Sugar 4.8 g
ASPARAGUS-STUFFED CHICKEN WITH SAUCE
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
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.
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