Cheesychickenandasparagusbundles Recipes

CHICKEN ASPARAGUS BUNDLES

Steps:

• Steam asparagus for 3-4 minutes until barely crisp-tender.
• Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time).
• Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
• Place chicken, seam-side down, in 9 x 13 baking dish.
• Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
• Bake in 375F oven for 25-30 minutes or until chicken is cooked through.

CHEESY CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Pound each chicken breast to about 1/2" thick.
• On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
• wrap into a bundle and secure with toothpicks.
• place in baking dish and cover with foil.
• backe in 350 degree oven for one hour.

CHEESY CHICKEN AND ASPARAGUS

Steps:

• In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

CHEESY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
• Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

CHEESY CHICKEN SUBS

Steps:

• Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink., Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.

CHEESY CHICKEN BUNDLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• 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 1/4 inch. Repeat with the other chicken breasts.
• Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl.
• In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese.
• Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).

CHICKEN AND ASPARAGUS PASTA RECIPE BY TASTY

Steps:

• In a pot, cook pasta according to package instructions, drain, then set aside.
• In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
• Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
• In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
• Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
• Serve while hot.
• Enjoy!