Asiago Chicken Quiche Recipes

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

ASIAGO CHICKEN AND CAVATAPPI

Steps:

• Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

CHICKEN-ASIAGO-SPINACH QUICHE

Steps:

• Heat oven to 375°; unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 ½ inch deep glass pie plate; flute edges as desired.
• Prick bottom of crust several times with fork; bake 10 minutes; cool.
• Meanwhile, in a large skillet, heat oil over medium heat; add in garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.
• Decrease heat, stir in bacon, chicken, and spinach; toss to combine.
• Remove from heat; transfer mixture to a bowl.
• To the mixture in bowl--stir in sour cream, salt, garlic powder, and pepper until well blended; stir in cheeses.
• In a small bowl, beat eggs and whipping cream with a fork or wire whisk until well blended; gently fold into spinach mixture until well blended; pour filling over pie crust.
• Bake 15 minutes; cover crust edge with foil; bake 20-25 minutes or until center is set and edge of crust is golden brown; let stand 15 minutes before serving.

ASIAGO CHICKEN QUICHE

Steps:

• Heat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.
• Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
• In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
• Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.

STUFFED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
• Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
• Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
• Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

ASIAGO CHICKEN SPREAD

Steps:

• Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool., In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours., If desired, unmold onto a serving platter; serve with crackers or baguette slices.