Roasted Red Pepper Asparagus Stuffed Chicken Breasts Recipes

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

Yield Serves 6

Number Of Ingredients 12

Ingredients

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.

BAKED CHICKEN BREAST

Baked chicken breast image

Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them.

Provided by Justine Pattison

Categories Main course

Yield Serves 1

Number Of Ingredients 7

Ingredients

1 skinless chicken breast fillet
½ tsp olive oil
flaked sea salt and freshly ground black pepper
large pinch dried chilli flakes, plus pinch dried oregano (optional)
pinch dried mixed herbs plus pinch garlic granules (optional)
2 pinches Cajun seasoning (optional)
2 pinches ground paprika, plus small pinch dried thyme (optional)

Steps:

Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Place the chicken breast on the tray - if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.
Bake for 16-22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.
If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.
Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.

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