Asparagus Stuffed Air Fryer Chicken Rolls Recipes

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ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

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.

Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

STUFFED CHICKEN ROLLS



Stuffed Chicken Rolls image

Stuffed chicken roll-ups with asparagus and cheese and smeared with herby pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!

Provided by Shinee

Categories     Main Course

Time 50m

Number Of Ingredients 7

12 asparagus
8 oz cheddar cheese (block)
4 chicken breasts (boneless, skinless)
1 teaspoon salt (coarse kosher )
1 teaspoon ground black pepper
1/2 cup pesto
4 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F (175°C).
  • Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
  • Slice the cheese into 8 thin slices.
  • To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
  • To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
  • Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
  • Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
  • Cool slightly, remove the toothpicks and serve.

Nutrition Facts : ServingSize 4 g, Calories 639 kcal, Sugar 2 g, Sodium 1563 mg, Fat 38 g, SaturatedFat 16 g, Carbohydrate 6 g, Fiber 2 g, Protein 67 g, Cholesterol 211 mg

BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER



Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer image

Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 3

Number Of Ingredients 6

3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts
1 teaspoon lemon-pepper seasoning, or to taste
3 slices Monterey Jack cheese
6 spears fresh asparagus
9 slices bacon
12 each wooden toothpicks

Steps:

  • Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
  • Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
  • Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393 calories, Carbohydrate 2 g, Cholesterol 122.8 mg, Fat 23 g, Fiber 0.7 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 1004.1 mg, Sugar 0.8 g

CHICKEN AND ASPARAGUS ROLLS



Chicken and Asparagus Rolls image

These tasty little appetizers are perfect for anything from a treat at home to elegant party nibbles. It will always be Jenny W.'s recipe to me, a lovely woman I worked with when I first came to New Zealand. She used to make them for morning tea, something I had never experienced before - a tea break where you actually talk to your workmates and share food. Brilliant idea! She shared this recipe with me and I've passed it on several times. It's always a hit. So Jenny W., if you see this and recognise your recipe, get in touch with me.

Provided by RonaNZ

Categories     Chicken Breast

Time 1h

Yield 60 rolls, 15 serving(s)

Number Of Ingredients 8

5 sheets of frozen ready rolled puff pastry
400 g chicken breasts
425 g tinned asparagus
1/2 teaspoon chicken stock powder
salt
pepper
1 egg
4 tablespoons sesame seeds

Steps:

  • Preheat the oven to 220°C.
  • Lay out the sheets of puff pastry. They will defrost while you prepare the chicken.
  • Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half.
  • Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning.
  • Drain the asparagus well. Tinned/canned asparagus works really well in this recipe.
  • The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips.
  • Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus.
  • Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry.
  • With a sheet in front of you with the cut going left to right (not up and down), take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly.
  • Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll.
  • Brush the top with egg and sprinkle plenty of sesame seeds on top.
  • Cut into 6 pieces.
  • Repeat for the other 9 strips to give you 60 little bites.
  • Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty.
  • Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but, like all pastry dishes, are better freshly baked.
  • The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected, they haven't puffed up as much as usual pastry but still tasted good. Let's face it, pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also, I increased the amount of chicken.
  • Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.

EASY CHICKEN/ASPARAGUS ROLL-UP'S



Easy Chicken/Asparagus Roll-Up's image

Make and share this Easy Chicken/Asparagus Roll-Up's recipe from Food.com.

Provided by McNealman345

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless chicken breasts, thinly sliced
1 lb fresh asparagus
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil

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.

Nutrition Facts : Calories 307.8, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 480.8, Carbohydrate 4, Fiber 1.7, Sugar 1.7, Protein 32

AIR-FRYER ASPARAGUS



Air-Fryer Asparagus image

This air-fryer asparagus dish is packed with flavor, thanks to the lemon-garlic dressing the spears are tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
4 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
1 pound fresh asparagus, trimmed
2 tablespoons shredded Parmesan cheese
Lemon wedges, optional

Steps:

  • Preheat air fryer to 375°. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. In batches, place in a single layer on greased tray in air-fryer basket., Cook until tender and lightly browned, 4-6 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SIMPLE CHICKEN ASPARAGUS ROLLS



Simple Chicken Asparagus Rolls image

Make and share this Simple Chicken Asparagus Rolls recipe from Food.com.

Provided by Derf2440

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper, black, freshly ground
1/2 cup asiago cheese, shredded
8 asparagus spears, fresh
vegetable oil cooking spray

Steps:

  • Pregeat oven to 400F degrees.
  • Spray a casserole dish with veggie spray and set aside.
  • Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese.
  • Carefully roll chicken using tooth picks to close if necessary.
  • Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray.
  • Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.

Nutrition Facts : Calories 144.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 376, Carbohydrate 2.8, Fiber 1.3, Sugar 0.8, Protein 28.7

STUFFED CHICKEN ROLLS



Stuffed Chicken Rolls image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

  • Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE



Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce image

One taste and you won't be able to resist saying: "C'est magnifique!" Chicken breasts are stuffed with fresh asparagus, wrapped in ham and swiss cheese, and topped off with bread stuffing and a creamy-wine sauce. While it may taste like you cooked it all day, this delicious chicken with its' "french flair" takes only about 1 hour to prepare.

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

6 chicken breasts, skinless and boneless
18 fresh asparagus spears, trimmed
1 (6 ounce) package seasoned stuffing mix (Stove Top )
1/4 teaspoon coarse salt
1/8 tespoon white pepper
1/4 cup butter, melted
1/4 cup Dijon mustard
2 garlic cloves, finely chopped
1/4 cup dry white wine
6 slices deli smoked ham, sliced thin
6 slices of deli aged-swiss cheese, sliced thin
1 cup seasoned dry bread crumb
2 tablespoons butter
2 shallots, chopped finely
1 cup heavy whipping cream
3/4 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon white pepper
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes (rub between fingers to waken flavor)

Steps:

  • Preheat oven to 350 degrees F.
  • Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
  • Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
  • Prepare stuffing mix as directed on package; set aside.
  • In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
  • Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
  • Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
  • Bake for 40 minutes, or until the chicken is browned and juices run clear.
  • Meanwhile, prepare the sauce that will accompany this delicious dish.
  • White Wine Sauce:.
  • Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
  • Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

Nutrition Facts : Calories 1020.5, Fat 61.3, SaturatedFat 31.3, Cholesterol 245.8, Sodium 2936.4, Carbohydrate 49, Fiber 3.3, Sugar 4.9, Protein 60.9

CHICKEN/ASPARAGUS ROLL-UPS



Chicken/asparagus Roll-ups image

We love fresh asparagus. Combined with chicken, this is a terrific main dish that can be made the day before and popped into the oven after work.

Provided by Claudia Dawn

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 boneless skinless chicken breast halves, pounded thin
1 lb fresh asparagus, trimmed and washed
1/8 cup flour
2 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon leaves thyme, divided
1 teaspoon paprika
2 cups white onions, sliced 1/4 thick
1 (15 ounce) can diced tomatoes, drained
1 large tomatoes, sliced 1/2 thick
1/2 cup chicken broth

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.

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