Chicken And Asparagus Bundles Recipes

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.

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 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.

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.

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.

CHICKEN PHYLLO BUNDLES

Steps:

• Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
• To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
• Bake 20 to 25 minutes or until pastry is browned and crisp.

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 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.