Quick Chicken With Asparagus And Provolone Recipes

ASPARAGUS STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
• Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
• Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
• Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease an 8x8 (or larger) baking dish.
• Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
• Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
• Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
• You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
• Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
• Delicious - I hope you enjoy.

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.

QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE

Steps:

• Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
• When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
• Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE

Steps:

• Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
• When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
• Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS

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).