Chicken And Asparagus Pastries Recipes

CHICKEN AND ASPARAGUS ROLLS

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.

MOM'S CHICKEN ASPARAGUS CASSEROLE

Steps:

• Cut chicken into bite sized pieces and brown.
• Combine all ingredients in large casserole dish and blend well.
• Bake at 350 for 30 minutes.

CHICKEN-ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
• Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
• In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
• Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

CHICKEN ASPARAGUS PUFFS

Steps:

• In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
• Roll out puff pastry into a rectangle shape (10x14-in).
• Then lengthwise into three even strips of pastry.
• Spread chicken mixture along one side of each strip of pastry.
• Place asparagus spears lengthwise beside chicken mixture.
• Brush edges of pastry with egg.
• Roll pastry over to close completely.
• Brush top with egg.
• Cut rolls diagonally into 1-inch slices with a sharp knife.
• Sprinkle with sesame seeds.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 8-10 minutes, or until golden brown.
• Delicious!

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.

ASPARAGUS-STUFFED CHICKEN ROLLS

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.

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.