Asparagus Stuffed Air Fryer Chicken Rolls Recipes

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ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

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

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

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.

STUFFED CHICKEN ROLLS



Stuffed Chicken Rolls image

Stuffed chicken roll-ups with asparagus and cheese and smeared with herby pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!

Provided by Shinee

Categories     Main Course

Time 50m

Number Of Ingredients 7

12 asparagus
8 oz cheddar cheese (block)
4 chicken breasts (boneless, skinless)
1 teaspoon salt (coarse kosher )
1 teaspoon ground black pepper
1/2 cup pesto
4 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F (175°C).
  • Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
  • Slice the cheese into 8 thin slices.
  • To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
  • To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
  • Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
  • Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
  • Cool slightly, remove the toothpicks and serve.

Nutrition Facts : ServingSize 4 g, Calories 639 kcal, Sugar 2 g, Sodium 1563 mg, Fat 38 g, SaturatedFat 16 g, Carbohydrate 6 g, Fiber 2 g, Protein 67 g, Cholesterol 211 mg

AIR FRYER STUFFED CHICKEN BREASTS



Air Fryer Stuffed Chicken Breasts image

Yummy flavors light up these boneless, skinless chicken breasts. Prosciutto, garlic, onion, red bell pepper, spinach and feta go inside the chicken, and a delicious crust goes on the outside. Air fryers do a terrific job with meat, and you don't have to heat up your big oven. Enjoy these stuffed chicken breasts with a simple green salad and a nice, crusty bread, or slice in 1/2-inch slices and use as a hearty appetizer!

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 4

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced fresh mushrooms
1 teaspoon minced garlic
½ cup chopped fresh spinach
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
½ cup crumbled feta cheese
4 boneless, skinless chicken breasts
4 slices prosciutto
12 toothpicks
¾ cup grated Parmesan cheese
¾ cup fine dry bread crumbs
1 teaspoon dried parsley
1 egg, beaten
1 serving avocado oil cooking spray

Steps:

  • Heat olive oil in a small skillet over medium heat until hot. Add onion; cook and stir until softened, about 3 minutes. Add red bell pepper and mushrooms, and cook, stirring occasionally, for an additional 3 minutes. Remove skillet from heat and stir in chopped spinach and garlic. Continue stirring until the spinach is slightly wilted. Season with Italian seasoning, salt, and pepper and allow to cool for 10 minutes.
  • Stir in feta cheese crumbles, breaking up any large pieces.
  • Pat chicken pieces dry and place on a secure cutting board. Cut a 'pocket' into each breast by inserting a knife in the thickest part of the breast and slicing parallel to the cutting board, leaving about 1 inch at each tip. Be careful not cut all the way through the thinnest edge of the breast.
  • Preheat the air fryer to 370 degrees F (190 degrees C) if preheating is recommended by the manufacturer.
  • Separate prosciutto slices and place on a clean prep surface. Place 2 tablespoons of vegetable-feta mixture on top and roll around the filling, creating an oblong bundle. Tuck 1 prosciutto-wrapped bundle into each sliced chicken breast, and close the opening with toothpicks.
  • Combine Parmesan cheese, breadcrumbs, parsley, salt, and pepper on a plate. Dip each stuffed chicken breast into beaten egg, then dredge in breadcrumb mixture. Spray with avocado oil spray.
  • Transfer to the air fryer basket and cook until browned, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.3 calories, Carbohydrate 9.7 g, Cholesterol 149.9 mg, Fat 23.7 g, Fiber 1.2 g, Protein 37.2 g, SaturatedFat 9.3 g, Sodium 886 mg, Sugar 3.2 g

CHICKEN ASPARAGUS ROLL-UPS



Chicken Asparagus Roll-Ups image

Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!

Provided by Monica

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
½ teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs

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.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g

AIR FRYER RICE PAPER CHICKEN ROLL-UPS



Air Fryer Rice Paper Chicken Roll-Ups image

With rice paper wrappers, you can wrap chicken tenders and air fry them for a "fried" experience without the mess of deep frying. Simply soak a rice paper wrapper for few seconds, roll up a chicken tender in it and then let it cook in an air fryer until it's super crispy and crunchy. Try this method with your favorite protein for a quick weeknight meal or appetizer.

Provided by Food Network Kitchen

Time 45m

Yield 2 servings (about 12 rolls)

Number Of Ingredients 8

2 boneless skinless chicken breasts (6 ounces each)
Kosher salt and freshly ground black pepper
Nonstick cooking spray
12 (8 1/2 inch) round rice paper wrappers
1 scallion (green part only), thinly sliced
2 tablespoons cilantro leaves
1/4 small fresno chile, thinly sliced
Sweet Thai chili sauce, for serving

Steps:

  • Spray a baking sheet with cooking spray and set aside.
  • Pat the chicken breasts dry between paper towels, then cut each breast into 6 equal tenders, about 1 ounce each. Season with a pinch of salt and a few grinds of black pepper.
  • Soak 1 rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Arrange 1 chicken tender lengthwise across the middle of the wrapper. Fold the bottom of the wrapper over the chicken, then fold in the sides and roll up into a tight log. Place the roll-up on the prepared baking sheet and repeat with the remaining wrappers and chicken tenders.
  • Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray. Working in batches, place the roll-ups in a single layer in the basket, spacing them apart, then spray with them with cooking spray. Cook, flipping halfway through, until the roll-ups are golden brown and the chicken is cooked through, about 15 minutes.
  • Garnish the roll-ups with the scallions, cilantro, and chiles and serve with sweet Thai chili sauce.

BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER



Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer image

Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 3

Number Of Ingredients 6

3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts
1 teaspoon lemon-pepper seasoning, or to taste
3 slices Monterey Jack cheese
6 spears fresh asparagus
9 slices bacon
12 each wooden toothpicks

Steps:

  • Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
  • Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
  • Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393 calories, Carbohydrate 2 g, Cholesterol 122.8 mg, Fat 23 g, Fiber 0.7 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 1004.1 mg, Sugar 0.8 g

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS



Asparagus and Mozzarella Stuffed Chicken Breasts image

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

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

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-STUFFED CHICKEN WITH SAUCE



Asparagus-Stuffed Chicken with Sauce image

Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 tablespoons crushed butter-flavored crackers
HOLLANDAISE SAUCE:
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.

Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

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