Chicken And Asparagus With Three Cheeses Video Recipes

CHICKEN AND ASPARAGUS WITH THREE CHEESES (VIDEO)

Steps:

• Preheat oven to 375F/190C.
• Spray a rectangular casserole dish with non-stick spray or olive oil.
• Trim all visible fat and membrane from chicken breasts and cut each one in half lengthwise.
• Season chicken with poultry seasoning (affiliate link) salt, and pepper, then heat the olive oil in a large frying pan and brown the chicken until it's lightly browned on both sides. (The chicken will cook more in the oven so it doesn't need to be cooked completely through at this point; don't overcook.)
• Put the browned chicken pieces into the casserole dish.
• While chicken browns, cut off woody ends of asparagus. (Snap one piece to see how much to cut off, it will break off right where the woody part starts.)
• Cut asparagus diagonally into 2 - 3 inch pieces.
• Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes.
• Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again.
• Let it drain well, then blot the asparagus on both sides with paper towels.
• Layer asparagus pieces over the chicken in the casserole dish.
• Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
• Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
• Reduce heat to low, whisk sour cream into the stock, and turn off the heat.
• Add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they're melted.
• Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top.
• Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. (Don't cook it too long or the sauce will separate.)
• Serve hot.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS

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).

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
• Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
• Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.