Asparagus Stuffed Chicken Rolls Recipes

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ASPARAGUS STUFFED CHICKEN



Asparagus Stuffed Chicken image

Cook up this wholesome dish from Delish.com for dinner!

Categories     dinner     chicken     asparagus     mozzarella     keto     paleo

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 boneless skinless chicken breasts (about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 slices mozzarella
Zest of 1 lemon
Pinch red pepper flakes
1 bundle asparagus, woody ends removed
2 tbsp. Extra-virgin olive oil, for pan
Lemon wedges, for serving
1/4 c. grated Parmesan, for garnish

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



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

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

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.

CHICKEN AND ASPARAGUS ROLLS



Chicken and Asparagus Rolls image

To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 7

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup grated Asiago or Parmesan cheese
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, then crosswise

Steps:

  • Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
  • Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g

ASPARAGUS-STUFFED AIR-FRYER CHICKEN ROLLS



Asparagus-Stuffed Air-Fryer Chicken Rolls image

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 11

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
Cooking spray

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., Preheat air fryer to 325°. 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., Place chicken in a single layer in greased air fryer; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.

Nutrition Facts : Calories 382 calories, Fat 15g fat (7g saturated fat), Cholesterol 167mg cholesterol, Sodium 849mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.

CHICKEN BREASTS STUFFED WITH ASPARAGUS



Chicken Breasts Stuffed With Asparagus image

A nice spring time dish! Chicken breast rolled around fresh asparagus spears. Served with Lemon Rice and Hollandaise Sauce. One of my "company's coming" meals.

Provided by Calee

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

4 whole chicken breasts, halved, boned and pounded (very important step, pound them)
24 medium asparagus spears, lightly blanched
1/4 cup butter, melted
1/4 cup Dijon mustard
2 garlic cloves, finely chopped
1/4 cup white wine
1 1/2 cups breadcrumbs
1 tablespoon parmesan cheese
2 tablespoons parsley
1 cup butter
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon dry mustard
2 tablespoons fresh lemon juice

Steps:

  • Prepare chicken and asparagus.
  • Combine butter, mustard, garlic and wine in a pie plate.
  • Dip the chicken breast in butter mixture to coat them.
  • Place 3 asparagus spears on each breast and roll, securing with a toothpick.
  • Mix bread crumbs, parmesan and parsley together in a different pie plate.
  • Roll chicken breasts in the bread crumb mixture.
  • Bake 30 minutes at 350.
  • I serve this with blender hollandaise sauce and lemon rice.
  • Blender Hollandaise Sauce:.
  • Heat butter to a full boil, being careful not to brown.
  • Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
  • Keeps well in refrigerator for several days.
  • When reheating, heat over hot (not boiling water) in top of double boiler.
  • Makes 1 1/4 cups of sauce.

Nutrition Facts : Calories 1271.2, Fat 91.7, SaturatedFat 46.4, Cholesterol 528, Sodium 1251.2, Carbohydrate 36.7, Fiber 4.3, Sugar 4.9, Protein 72.4

ASPARAGUS STUFFED CHICKEN BREASTS



Asparagus Stuffed Chicken Breasts image

This has become my favorite chicken dish. You can change the flavor by experimenting with different herbs and spices. My favorite combination is minced garlic, crumbled dried basil leaves, fresh ground coarse black pepper and fine sea salt.

Provided by janetgran51

Categories     Very Low Carbs

Time 1h

Yield 1 stuffed breast, 1 serving(s)

Number Of Ingredients 7

1 boneless skinless chicken breast
8 -10 fresh asparagus tips
1 mozzarella string cheese, separated into strings
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon crumbled dried basil leaves
1 small garlic clove, minced

Steps:

  • Place breast between two sheets of wax paper and gently pound with the side of a glass until it is at least 1 1/2 times its original size
  • Lay a few strings of the cheese across the center of the breast, then place asparagus tips on the cheese. Lay a few more strings of cheese over the asparagus.
  • Roll the chicken breast up around the cheese and asparagus. I usually skewer the ends with a toothpick - just remember to pull it out before serving.
  • Lay remaining cheese strings in a crisscross pattern across the top. Sprinkle with herbs and spices.
  • Lightly spray baking dish with olive oil and place the stuffed breast in the center of the dish. Bake at 350 for about 40 minutes. Serve with a side salad and enjoy!

Nutrition Facts : Calories 219, Fat 7.7, SaturatedFat 3.6, Cholesterol 93.7, Sodium 1476.9, Carbohydrate 3.4, Fiber 0.9, Sugar 0.9, Protein 32.9

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