CHICKEN, BRIE & ASPARAGUS PARCELS
Make and share this Chicken, Brie & Asparagus Parcels recipe from Food.com.
Provided by Marli
Categories Chicken
Time 25m
Yield 4 parcels, 4 serving(s)
Number Of Ingredients 4
Steps:
- Fry chicken in a pan until browned on both sides.
- Drain on paper towel.
- Take two sheets of filo for each piece of chicken, fold the two pieces which are together, in half& spray with oil.
- Place a chicken fillet on each pastry sheet& top with even amounts of asparagus then brie.
- Fold pastry into a parcel, brush edges with water to seal.
- Place the parcels on greased oven trays& bake in a moderate oven (180c) for 10- 15 minutes or until browned.
CHICKEN, MOZZARELLA & PESTO FILO PARCELS
These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two
Provided by Tom Daley
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.
Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
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
BAKED ASPARAGUS PARCELS
From today's local paper, The West Australian. It is recommended as a main for 4 with another side dish. The contributor thought thicker spears were better.
Provided by ImPat
Categories Ham
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C.
- Snap one of the asparagus spears to find the tender point and then cut them all so they are the same length.
- Boil in salted water for 3 minutes and then drain.
- Melt the butter in a small frypan and add the spring onions and cook over a gentle heat until slightly softened - about 3 minutes.
- Add to the frypan the mustard, half the cream, half the cheese and the lemon juice, mix well together and check the seasoning and adjust as necessary.
- Lay out the slices of ham and divide the mixture evenly between the 12 slices.
- Put three spears on each slice and roll up neatly.
- Place in a baking dish in a single layer and pour over the rest of the cream and scatter the remaining cheese.
- Bake in the oven for 10 minutes or until all is hot.
Nutrition Facts : Calories 289.5, Fat 22.9, SaturatedFat 14, Cholesterol 71.2, Sodium 511.1, Carbohydrate 9.8, Fiber 3.5, Sugar 2.7, Protein 14.2
CREAMY CHICKEN & ASPARAGUS BRAISE
This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
- Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
- Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.
Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium
MEDITERRANEAN CHICKEN PARCELS
Make and share this Mediterranean Chicken Parcels recipe from Food.com.
Provided by Julie Bs Hive
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
- With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
- Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
- Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
- Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
- To serve, unwrap each foil parcel and serve with rice or pasta.
Nutrition Facts : Calories 208.3, Fat 13.4, SaturatedFat 6.2, Cholesterol 33.6, Sodium 287.1, Carbohydrate 11.9, Fiber 3.4, Sugar 7.2, Protein 12.4
ASPARAGUS BRIE SOUP
"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 567 calories, Fat 53g fat (33g saturated fat), Cholesterol 171mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
ASPARAGUS, FISH DINNER PARCELS
Make and share this Asparagus, Fish Dinner Parcels recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F (200C).
- Cut four 12 x 13 inch rectangles of parchment.
- paper (foil may be substituted if cooking in a conventional oven).
- Fold in half lengthwise and crease.
- Open each one.
- Arrange fish fillets on one side of each rectangle.
- Drizzle evenly with lemon juice.
- Place four asparagus spears on top of each fillet.
- Sprinkle tomato, onion and herbs evenly over asparagus.
- Season with salt and pepper.
- Fold other half of paper over.
- Seal completely by making a double 1/2 inch fold on all cut edges.
- Place parcels on a baking sheet.
- Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
- (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
- Serve on individual plates.
Nutrition Facts : Calories 124.8, Fat 1.7, SaturatedFat 0.3, Cholesterol 76.2, Sodium 93.2, Carbohydrate 4.7, Fiber 1.8, Sugar 1.9, Protein 22.7
ASPARAGUS WITH BRIE
My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.
Provided by VICKI L
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
- Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
- Bake in preheated oven for 8 minutes.
- Increase oven to broil. Broil just until breadcrumbs are golden brown.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g
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