Chicken And Asparagus Bundles Recipes

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

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.

CHEESY CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Pound each chicken breast to about 1/2" thick.
• On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
• wrap into a bundle and secure with toothpicks.
• place in baking dish and cover with foil.
• backe in 350 degree oven for one hour.

ASPARAGUS BUNDLES

Steps:

• Cook the asparagus in boiling water for 2 minutes; drain and set aside.
• Melt butter or margarine.
• Mix Worcestershire sauce, brown sugar, butter and garlic in a bowl.
• Wrap the asparagus in bundles of 4-5 stalks with a piece of bacon. Place bundles in the bottom of a baking dish.
• Pour sauce over the bundles and bake at 325°F until bacon is crispy.
• Remove and serve warm.

CHICKEN AND BRIE BUNDLES WITH ASPARAGUS ALMONDINE

Steps:

• Preheat oven to 375 *F.
• Cook the asparagus in boiling water for 5 mins, until just tender, drain and put in ice water to stop cooking. Drain and pat dry.
• Season the chicken breasts with the salt, pepper, thyme and lemon zest.
• In a skillet heat the olive oil and saute the chicken breasts for 5 mins a side until golden. remove from pan.
• To the same skillet add the butter and the mushrooms and cook for 5 mins until slightly brown and tender. Add the sherry and dijon mustard and simmer for 5 minutes Add the cream and season with salt and pepper, simmer for a furthur 2 minutes Remove from heat.
• Roll the puff pastry sheet out on a floured surface and cut into 2 large squares ( 8 " X 8" ).
• In a small bowl mix the egg and water together and brush the edges of the 2 pastry squares with the egg mix.
• Place 3 slices of brie in the middle of each puff pastry sheet, and top with a chicken breast.
• Spoon the mushroom mixture over the top of the chicken.
• Now fold up the pastry, pinching the edges together to seal.
• Place the bundles seam side down on a greased baking sheet, and brush with the remaining egg mix.
• Using any leftover pastry pieces cut out heart shapes and place on top of the bundles, brushing with more of the egg mix.
• Bake in the oven for 30 mins until the pastry is golden brown.
• Meanwhile, add 2 tbsps butter to a skillet and toss the asparagus and almonds together and saute for 5 mins, until the almonds are golden brown.
• Serve with the bundles.

CHICKEN / ASPARAGUS BUNDLES

Steps:

• 1. Preheat oven to 350 degrees F. Flatten the chicken breasts with a meat mallet between plastic wrap to 1/4 inch thickness. Salt and pepper the chicken.
• 2. In the following order, dredge each chicken breast: melted butter, flour, egg, then bread crumbs.
• 3. Place asparagus spears in the center of the chicken, add about 2 tbsp shredded cheese. Wrap chicken around filling and hold together with toothpick. Place them in a glass baking dish.
• 4. Bake for 45-50 minutes or until internal temperature reaches 160.
• 5. For the sauce: While the chicken is baking, melt the butter in a small sauce pan. When melted, add flour and whisk making sure you don't have any lumps. Add the cream and cook until sauce thickens and lumps are worked out. Reduce the heat and add the tarragon. If the sauce becomes too thick, just add a little more cream. Plate the chicken bundle and top with tarragon sauce.

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 ASPARAGUS BUNDLES

Steps:

• Steam asparagus for 3-4 minutes until barely crisp-tender.
• Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time).
• Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
• Place chicken, seam-side down, in 9 x 13 baking dish.
• Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
• Bake in 375F oven for 25-30 minutes or until chicken is cooked through.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Pound chicken breasts so they are an even thickness. Place chicken breasts, nice side down so when they are rolled up they will be smooth.
• Brush each chicken breast with 1/2 teaspoons mustard. Place each piece of chicken horizontally.
• Place 3 asparagus spears and one piece of cheese down center of each piece of chicken. Don't worry the asparagus should stick out both ends.
• Roll up chicken breasts and skewer with 3 toothpicks to hold together.
• PLace breadcrumbs in a shallow dish. Dip each bundle in the breadcrumbs.
• Heat oil in a large skillet on medium heat. When oil is hot, place bundles in skillet. Cook 5 minutes per side.
• Transfer bundles to prepared baking sheet and bake in preheated oven 10 minutes or until chicken is cooked through. Remove toothpicks and sprinkle with salt before serving.
• TIPS: Panko (Japanese bradcrumbs) can be found in most grocery stores. They give your food a nice crispy texture.
• To save time, buy chicken scallops that are already pounded out for you . They can usually be found at the grocery store in the refrigerated section, next to the boneless, skinless chicken breasts.
• Bundles can be assembled earlier in the day and refrigerated until ready to cook.
• Replace the mozzarella cheese with any of your favorites - Brie, Blue chesse, Swiss cheese, etc.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts slightly; wrap each around five asparagus spears and secure with toothpicks.
• Place in a 9x13-inch baking dish coated with cooking spray.
• Combine the oil, lemon juice and seasonings; pour over bundles.
• Cover asparagus tips with foil; cover pan and bake for 15 minutes.
• Uncover; sprinkle with the onions.
• Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender; remove bundles to serving platter and keep warm.
• In a saucepan, combine cornstarch and broth until smooth; stir in pan juices.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove toothpicks from bundles; top with sauce.