Chicken And Asparagus Wrap Recipes

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CHICKEN AND ASPARAGUS



Chicken and Asparagus image

With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves
24 fresh asparagus spears, trimmed
1/3 cup Italian salad dressing
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons sesame seeds
Hot cooked white and wild rice blend, optional

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.

Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN AND ASPARAGUS WRAPS



Chicken and Asparagus Wraps image

It appears that there are a lot of steps to this but this is actually a very simple recipe. I cut it out of the newspaper sometime last year. I half the recipe and take these for lunch over a couple of days (as my husband won't go near asparagus).

Provided by HappyMommy1422

Categories     Lunch/Snacks

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon honey or 1 teaspoon superfine sugar
6 flour tortillas
2 tablespoons peanut oil or 2 tablespoons canola oil
4 green onions, sliced
1 inch gingerroot, minced
1 clove garlic, minced
2 chicken breast halves, cubed
8 asparagus spears, cut in 1/2 inch pieces
1/2 teaspoon salt
fresh ground pepper
1/2 cup chopped cilantro
1/2 cup long-grain rice, cooked according to package instructions
bottled salsa (optional)

Steps:

  • Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside.
  • Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm.
  • Heat oil in large skillet over medium heat; add green onions, ginger and garlic.
  • Stir-fry until fragrant, about 2 minutes.
  • Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes.
  • Stir in cilantro; remove from heat.
  • Remove warm tortillas from oven.
  • Divide rice among tortillas; add chicken-asparagus mixture.
  • Drizzle with dressing; roll up tortillas.
  • Serve with salsa.

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
  • Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
  • Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE



Chicken-Wrapped Asparagus With Lemon-Caper Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
  • Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
  • Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
  • Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams

BACON WRAPPED CHICKEN AND ASPARAGUS



Bacon Wrapped Chicken and Asparagus image

Make and share this Bacon Wrapped Chicken and Asparagus recipe from Food.com.

Provided by TishT

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 pieces boneless skinless chicken breasts
12 asparagus spears
1/2 cup pesto sauce
1 tablespoon olive oil
1/2 teaspoon italian seasoning
1/4 cup parmesan cheese, grated
salt and pepper, to taste
4 slices bacon

Steps:

  • Preheat oven to 400º F.
  • Line baking sheet with heavy-duty foil.
  • Pound out of the chicken to approximately 1/2" thickness.
  • Place chicken and pesto in medium bowl; toss to coat.
  • Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
  • Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
  • Place 3 asparagus spears and top with parmesan cheese.
  • Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
  • Place, seam side down, in lined pan.
  • Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
  • Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
  • Enjoy.

ASPARAGUS CHICKEN WRAPS



Asparagus Chicken Wraps image

Oh my, these are so yummy! The sesame ginger marinade really gave this chicken great flavor. We made sure to add it to the chicken while cooking like Paula suggested and basting it just added to the great flavor. The bacon had a nice smoked flavor and the asparagus is tender yet still had a nice crunch. Delish!

Provided by Paula Collier

Categories     Sandwiches

Time 55m

Number Of Ingredients 4

5 stalk(s) asparagus per serving
1 chicken breast per serving, skinless and pounded to 1/4
1 bottle sesame ginger marinade (or whatever you prefer)
2 slice bacon per serving

Steps:

  • 1. Pound chicken breasts to 1/4" thickness. Place in gallon ziploc bag and pour in marinade. Let sit in fridge at least 3 hours (or up to 24). Rinse and dry asparagus.
  • 2. A half hour before making wraps, set out bacon to soften for easier wrapping. Gather 5 springs of asparagus and wrap with chicken breast. Hold together and wrap 2 slices of bacon around chicken breast and asparagus, securing with a toothpick (once you get the hang of it, only one toothpick is needed). Place on indirect heat, lay down heavy foil or oven liner on grill. Cook over medium heat, turning carefully with tongs as not to unravel the wraps. Bacon will become crispy. Cook until asparagus is tender and chicken is done, about 45 minutes. I had an extra bottle of marinade, so I heated it and brushed them while cooking, saving the rest for extra sauce if anyone wanted it.
  • 3. When done, I've melted a piece of provolone cheese on the top!

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

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