Chicken Asparagus And Bacon Skillet Recipe 425 Recipes

ONE-PAN ASPARAGUS CHICKEN BAKE WITH BACON AND RANCH

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the casserole dish.
• Add chopped asparagus all around and on top of the chicken.
• Add chopped cooked bacon around and on top of the chicken.
• Spread Ranch dressing over the chicken breasts.
• Top with shredded Cheddar cheese.
• Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

CHICKEN, ASPARAGUS, AND BACON SKILLET RECIPE - (4.2/5)

Steps:

• 1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking. 2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. 3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm. 4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges. From the Test Kitchen*Tip: •If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine. Nutrition Facts (Chicken, Asparagus, and Bacon Skillet) Servings Per Recipe 4, cal. (kcal) 272, Fat, total (g) 11, chol. (mg) 105, sat. fat (g) 3, carb. (g) 8, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 36, vit. A (IU) 534, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 16, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 891, Potassium (mg) 794, calcium (mg) 40, iron (mg) 2, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

CHICKEN KIEV WITH BACON AND ASPARAGUS

Steps:

• In a frying pan, cook bacon until almost crispy.
• Steam asparagus tips for 3 minutes.
• Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.
• Preheat oven to 350 degrees F.
• In 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row.
• Complete the following procedure for each portion:
• Take 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.
• Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
• Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
• In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
• Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.

CHICKEN AND ASPARAGUS - ONE SKILLET

Steps:

• Heat pan on medium heat (5.5). Add oil and swirl. Brown onions for about 8 minutes. Remove from pan and reserve.
• In the same pan, brown chicken breast (cook it almost all the way through). Deglaze with the lemon juice. Add asparagus stems. Cover and cook until almost done then add tips and water chestnuts. Return cover.
• From time to time, you may have to spash some chicken stock in the pan.
• Add 1 cup minute rice. Toss. Add 1 - 1/4 cup chicken stock. Toss and pat mixture down, even in the pan. Cover. Bring to a boil then remove from heat.
• Allow to stand for 5 minutes with the lid on to cook the rice, before serving.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F).
• Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.

BACON WRAPPED CHICKEN AND ASPARAGUS

Steps:

• Preheat oven to 400º F.
• Line baking sheet with heavy-duty foil.
• Pound out of the chicken to approximately 1/2" thickness.
• Place chicken and pesto in medium bowl; toss to coat.
• Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
• Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
• Place 3 asparagus spears and top with parmesan cheese.
• Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
• Place, seam side down, in lined pan.
• Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
• Enjoy.