ASPARAGUS STUFFED CHICKEN
Steps:
- Preheat oven to 400°. In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes.
- On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks.
- In a large skillet over medium-high heat, heat remaining tablespoon of olive oil. Add chicken and cook until seared and golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more.
- Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more.
- Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.
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
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
Steps:
- 1. Heat oven to 375. Grease 8x8 pan 2. Place each chicken breast between two sheets of heavy plastic on a solid level surface. Firmly pound the chicken with the smooth side o a meat mallet to a even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. 3. Place 4 spears of asparagus down the center of a chicken breast and spread about 1/4 cup of 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 baking dish and sprinkle each with about 2 T of bread crumbs. 4. Bake in oven until juices n clear when pricked with a fork, about 25 minutes. If using thermometor, 165 degrees.
Nutrition Facts : Calories 301 calories, Fat 10.8734400076307 g, Carbohydrate 6.3648900013277 g, Cholesterol 104.798000030676 mg, Fiber 0.34300000667572 g, Protein 41.9907200116282 g, SaturatedFat 6.22140800484778 g, ServingSize 1 1 Serving (182g), Sodium 587.643286755029 mg, Sugar 6.02188999465198 g, TransFat 0.900078000394954 g
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN
Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour.
Provided by lynnlwhite
Categories Main Dish
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375(F) degrees. Grease an 8x8 baking dish. Place each chicken breast between 2 sheets of heavy plastic (resealable freezer bags) on a solid surface. Firmly pound 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 the chicken breast and spread about 1/4 cup of cheese over the asparagus. Repeat with others and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam down in the prepared baking dish and sprinkle each with about 2 T of bread crumbs. Bake in the preheated oven until the juices run clear which pricked with a fork, about 25 mins. An instant read thermometer inserted into the center should read at least 165(F) degrees.
Nutrition Facts : Calories 524 calories, Fat 13.5642400076307 g, Carbohydrate 23.2309900013277 g, Cholesterol 173.448000030676 mg, Fiber 2.71599996566772 g, Protein 73.6122200116282 g, SaturatedFat 6.92851800484778 g, ServingSize 1 1 Serving (385g), Sodium 1035.01328675503 mg, Sugar 20.51499003566 g, TransFat 1.43908800039495 g
ASPARAGUS-STUFFED CHICKEN ROLLS
With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS
A special chicken dish for a special occasion. Mouth watering, sumptuous, and beautiful presentation!!
Provided by Derf2440
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F degrees.
- Rinse chicken breasts and dry with paper towel.
- Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
- One at a time place chicken breast halves between pieces of plastic wrap, inside up.
- Pound carefully with a meat mallet to about 1/4 inch thickness.
- Remove top pieces of plastic wrap.
- Sprinkle salt and pepper over chicken to taste.
- Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
- Place Swiss cheese slices over prosciutto.
- Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
- Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
- Roll as tightly as possible, use toothpicks to close if necessary.
- Repeat for all 4 breasts.
- Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
- Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
- Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
- Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
- On medium heat, simmer until reduced by half, about 10 minutes.
- Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
- Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
- Remove roll ups to platter, let rest for 10 minutes.
- With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
- Arrange on platter cut side up, overlapping in 4 rows.
- Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
- Serve warm or cold.
Nutrition Facts : Calories 431.3, Fat 29.2, SaturatedFat 13.9, Cholesterol 131.8, Sodium 296.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 33.3
ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS
Make and share this Asparagus and Cheddar Stuffed Chicken Breasts recipe from Food.com.
Provided by Debbwl
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*F.
- Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
- Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
- Season to taste with lemon pepper seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
- Remove cover and cook for 20 minutes more or until chicken is cooked through.
Nutrition Facts : Calories 373.1, Fat 22.9, SaturatedFat 9.8, Cholesterol 122.5, Sodium 273.1, Carbohydrate 2.2, Fiber 0.9, Sugar 0.7, Protein 38.4
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