Chicken Breasts Stuffed With Asparagus Recipes

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CHICKEN AND ASPARAGUS WITH THREE CHEESES (VIDEO)



Chicken and Asparagus with Three Cheeses (Video) image

This casserole of Chicken and Asparagus with Three Cheeses is a delicious and easy low-carb dinner that's easy but tasty enough to serve to guests.

Provided by Kalyn Denny

Categories     Casseroles

Time 55m

Number Of Ingredients 10

4 large boneless, skinless chicken breasts, trimmed and each cut lengthwise into two pieces
2 tsp. olive oil
1 tsp. poultry seasoning
salt and fresh ground black pepper to taste
1 lb. fresh asparagus
1 cup chicken stock
1/2 cup sour cream
3 oz. soft goat cheese
3 T Parmesan cheese
1/2 cup finely grated sharp white cheddar cheese

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.

Nutrition Facts : Calories 520 calories, Carbohydrate 7.8 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 710 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 11 grams unsaturated fat

PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

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.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

AUSSIE CHICKEN



Aussie Chicken image

This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

Provided by beckie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
½ cup prepared yellow mustard
½ cup honey
¼ cup light corn syrup
¼ cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Steps:

  • Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
  • In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
  • Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
  • Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 152.8 mg, Fat 46.1 g, Fiber 1.5 g, Protein 47.2 g, SaturatedFat 20.1 g, Sodium 1806.8 mg, Sugar 41.3 g

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE



Chicken with asparagus and lemon crème fraîche sauce image

This creamy chicken dish is easy to prepare ahead so perfect for a dinner party. Serve with rice or baby new potatoes.

Provided by Mary Berry

Categories     Main course

Yield Serves 6

Number Of Ingredients 12

50g/1¾oz butter
2 tbsp oil
6 small chicken breasts, boned, skinned
6 banana shallots, quartered lengthways
30g/1oz plain flour
400ml/14fl oz chicken stock
1½ tbsp chopped lemon thyme leaves
12 asparagus spears, woody ends snapped off
1 large lemon, juice only
200ml/7fl oz full-fat crème fraîche
2 tbsp chopped parsley
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
  • Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
  • Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
  • Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
  • Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
  • Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

Lemony, just a little creamy, and positively loaded with chicken and asparagus, this pasta makes a simple, perfect springtime dinner.

Provided by Leah Maroney

Categories     Entree     Pasta

Time 35m

Yield 4

Number Of Ingredients 16

10 ounces dried pasta
2 tablespoons olive oil
2 chicken breasts (boneless skinless, cubed)
Kosher salt (to taste)
Freshly ground pepper (to taste)
1/2 teaspoon oregano
3 garlic cloves (minced)
1 pound asparagus (trimmed and cut into 2-inch pieces)
1 tablespoon chicken bouillon base
4 ounces cream cheese (softened)
1 lemon (juice and zest)
1 teaspoon garlic powder
1/2 cup mozzarella cheese (shredded)
1/3 cup Parmesan cheese (grated)
1 tablespoon finely chopped parsley
Optional: 1/4 cup heavy cream or whole milk

Steps:

  • Cook your pasta according to package directions. Reserve 1 1/2 cups of the cooking water just before you drain the pasta.

Nutrition Facts : Calories 558 kcal, Carbohydrate 54 g, Cholesterol 98 mg, Fiber 10 g, Protein 36 g, SaturatedFat 11 g, Sodium 1066 mg, Sugar 12 g, Fat 26 g, ServingSize 1 pan (serves 4), UnsaturatedFat 0 g

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

STUFFED CHICKEN THIGHS



Stuffed chicken thighs image

Chicken thighs are super cheap and full of flavour. Fill with a herby stuffing for a tasty budget meal.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 3

Number Of Ingredients 11

2 tbsp olive oil
1 small onion, peeled, finely chopped
2 garlic cloves, crushed to a paste with the edge of a knife
75g/3oz fresh white breadcrumbs
1 tbsp chopped fresh parsley
2 tsp fresh thyme leaves
1 lemon, zest only, plus the juice of half a lemon
1 free-range egg yolk
salt and freshly ground black pepper
6 chicken thighs, bones removed, skin left on
1-2 tbsp butter

Steps:

  • Preheat the oven to 180C/350F/Gas 5.
  • Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.
  • Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.
  • Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
  • Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
  • Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
  • Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad.

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