Chicken Asparagus And Bacon Skillet Recipe 425

ONE-PAN ASPARAGUS CHICKEN BAKE WITH BACON AND RANCH

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the casserole dish.
• Add chopped asparagus all around and on top of the chicken.
• Add chopped cooked bacon around and on top of the chicken.
• Spread Ranch dressing over the chicken breasts.
• Top with shredded Cheddar cheese.
• Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

CHICKEN, ASPARAGUS, AND BACON SKILLET RECIPE - (4.2/5)

Steps:

• 1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking. 2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. 3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm. 4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges. From the Test Kitchen*Tip: •If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine. Nutrition Facts (Chicken, Asparagus, and Bacon Skillet) Servings Per Recipe 4, cal. (kcal) 272, Fat, total (g) 11, chol. (mg) 105, sat. fat (g) 3, carb. (g) 8, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 36, vit. A (IU) 534, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 16, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 891, Potassium (mg) 794, calcium (mg) 40, iron (mg) 2, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ASPARAGUS-STUFFED CHICKEN ROLLS

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.

CHICKEN BACON ASPARAGUS TWISTS RECIPE BY TASTY

Steps:

• On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
• Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
• Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
• Transfer to the refrigerator.
• Preheat oven to 400˚F (200˚C).
• On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
• Wrap the cut strip of bacon around the asparagus.
• Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
• Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
• Bake for 10 minutes.
• Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
• In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
• Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
• Enjoy!

CHICKEN-ASPARAGUS SKILLET GRATIN

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
• In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
• In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
• Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
• Bake 25 minutes or until crumbs are browned.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
• In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
• Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.