Christinas Chicken Parmesan Eggplant Asparagus Roll Ups Recipes

CHICKEN AND ASPARAGUS PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
• Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.

CHICKEN AND ASPARAGUS ROLLS

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.

CHICKEN ASPARAGUS ROLL-UPS

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.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, 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. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

CHICKEN AND EGGPLANT PARMESAN

Steps:

• Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
• In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
• Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
• While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
• Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
• Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
• To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.

JANETTE'S CHICKEN PARMESAN VEGETABLE ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.
• Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
• Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
• Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.
• Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

EGGPLANT AND ASPARAGUS NAPOLEONS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
• For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
• For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

CHICKEN ASPARAGUS ROLL-UPS

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.

PARMESAN ASPARAGUS ROLL-UPS

Steps:

• Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly., Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper.
• Place 2-3 asparagus spears on each chicken breast half.
• Roll up tightly; secure with toothpicks, if necessary.
• Set aside.
• Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
• Roll chicken in flour mixture.
• Place onions and diced tomatoes on bottom of 13x9" pan, reserving 8 slices of onion for top.
• Place chicken breasts over vegetables; top with reserved onion and tomato slices.
• Combine broth with remaining salt and thyme; pour around chicken.
• Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
• Uncover and bake until tender, about 10-15 minutes.

CHICKEN ASPARAGUS ROLL-UPS

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.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper. Place 2-3 asparagus spears on each chicken breast half. Roll up tightly; secure with toothpicks, if necessary. Set aside. , Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes in a 13x9-in. baking dish, reserving 8 slices of each for top. Place chicken over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes.

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

EASY CHICKEN/ASPARAGUS ROLL-UP'S

Steps:

• Wash and snap the woody ends from the asparagus. Blanch in salted boiling water for 1 minute (or more depending on your preference for the doneness of the veg). Shock in ice water to stop cooking process. Drain on a dish cloth. Divide into 6 equal portions.
• Lay one chicken piece flat and sprinkle with salt and pepper. Lay bundle of asparagus on one short side of the chicken and roll up tightly, securing with a tooth pick. Repeat.
• Heat oil in non stick pan over medium heat. Place rolls pick side down. Sprinkle a little more salt and pepper over the rolls and brown on all sides. Pour lemon juice over the rolls and finish in a 350 degree oven until the chicken is done and the asparagus is warmed through.
• Serve. I served them with mushroom risotto and fresh steamed carrots. Great.

CHICKEN ASPARAGUS ROLL-UPS

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.

ASPARAGUS ROLL-UPS

Steps:

• Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
• Flatten bread with a rolling pin. Combine the cream cheese, bacon, chives, lemon juice, and hot sauce spread 1 tablespoonful on each slice of bread.
• Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese.
• Bake at 400 degrees F for 10-12 minutes or until lightly browned. Cut roll-ups in half.

SPINACH AND EGGPLANT LASAGNA ROLL UPS

Steps:

• Heat oven to 450 dgrees.
• Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
• Arrange in single layer on oiled baking sheet.
• Bake until tender, about 12 minutes, tuning once.
• Cook spinach in boiling salted water for 2 minutes.
• Drain in colander.
• When cool enough to handle,squeeze excess water end chop finely.
• Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
• Cook lasangne noodles as directed on package, until tender.
• Drain and rinse with cold water.
• Spoon two cups tomato sauce into 13 by 9 baking dish.
• lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
• Roll up each noodle and arrange seam side down over tomato sauce.
• Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
• Cover tightly with foil.
• Bake in 350 degree oven about 20 minutes.
• Serve with a mixed green salad.