Chicken And Asparagus Parmesan Recipes

SHEET-PAN BAKED PARMESAN CHICKEN WITH ASPARAGUS & POTATOES

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl.
• Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan.
• Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan.
• Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.

BAKED PARMESAN CHICKEN AND ASPARAGUS

Steps:

• On a shallow plate, add all seasonings and stir to mix.
• Prepare a baking dish or tray large enough to hold all of the chicken tenders in a single layer.
• Toss the chicken and asparagus with olive oil in a ziplock bag.
• Generously coat both sides of each chicken tender with the seasoning mix. Arrange them in a single layer on the baking dish.
• Roll the asparagus in the seasoning mix. Arrange them along the sides of the baking dish.
• Scatter the remaining seasoning over the chicken.
• Bake at 400 F until the chicken is cooked through and the asparagus is tender, about 20 minutes. Let cool and optionally sprinkle chopped fresh parsley on top.

ONE PAN PARMESAN CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Spray a baking sheet pan with nonstick cooking spray; set aside.
• In a shallow dish, melt butter.
• In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
• Dip chicken into butter and coat in crumb mixture; place in prepared pan.
• In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
• Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
• Garnish with fresh parsley, if desired.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

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 BREASTS STUFFED WITH ASPARAGUS AND PARMESAN

Steps:

• Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
• Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
• Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE

Steps:

• Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
• Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

CHICKEN AND ASPARAGUS GRATIN

Steps:

• Preheat oven to moderate 180 degree C.
• Remove meat from the chicken carcass, discard bones.
• Slice chicken finely.
• Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
• Combine soup, sour cream, spring onions and capsicum.
• Season to taste and pour over chicken.
• Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
• Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
• Serve immediately.

CHICKEN AND ASPARAGUS WITH PENNE PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a baking sheet with aluminum foil.
• Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
• Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
• Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.