Chicken And Asparagus Rolls Recipes

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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

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.

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.

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

ASPARAGUS-STUFFED AIR-FRYER CHICKEN ROLLS



Asparagus-Stuffed Air-Fryer Chicken Rolls image

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 11

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
Cooking spray

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., Preheat air fryer to 325°. 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., Place chicken in a single layer in greased air fryer; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.

Nutrition Facts : Calories 382 calories, Fat 15g fat (7g saturated fat), Cholesterol 167mg cholesterol, Sodium 849mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.

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.

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

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.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN ASPARAGUS HAM ROLL



Chicken Asparagus Ham Roll image

Someone e-mailed me this recipe. I've altered it very slightly. My husband and I both love it and we even got our 10 year old son to eat some, too....It looks like a lot of work, but it's really not. It's fairly simple to make.

Provided by Georgia Stampley

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

16 stalks asparagus
4 chicken breasts (with skin)
1/4 cup of loosely packed fresh tarragon leaf (I substituted with dried taragon)
8 slices ham (It doesn't matter how large in diameter the ham is...I just use what ham I prefer)
1 tablespoon of melted butter
1/4 teaspoon salt
2/3 cup chicken stock or 2/3 cup chicken broth
1/3 cup dry white wine or 1/3 cup cooking wine
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon cornstarch
1/4 teaspoon white pepper or 1/8 teaspoon black pepper (I used 1/8 tsp black pepper)
1 tablespoon of freshed chopped tarragon (I substituted with dired taragon)

Steps:

  • Snap off about one inch of the blunt ends of the asparagus.
  • Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
  • Drain Asparagus, cool asparagus with cold water and drain asparagus again.
  • De-bone Chicken breasts and leave the skin on.
  • Place individual chicken breasts (skin side down) between plastic wrap and flatten.
  • I pounded my chicken with a cast iron skillet-- this did the trick.
  • Flatten chicken to about a 1/4 inch.
  • Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
  • Turn chicken over and place two pieces of ham over the meat.
  • Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
  • The skin of the chicken should be on the outside of the roll.
  • Secure the roll with toothpicks.
  • Place in a lasagna pan seam side down.
  • Brush with the melted butter and sprinkle with salt.
  • Pour in the chicken stock and the wine.
  • Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
  • Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
  • Move the chicken to another dish and set aside in a warm spot.
  • Pour juices from baking dish into a measuring cup and skim off the fat.
  • If you need to, add more chicken broth to make 3/4 of a cup.
  • Pour into a small saucepan.
  • Bring to a boil.
  • Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
  • Slowly wisk in boiling juices.
  • Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
  • Cook until thick enough to cover a spoon- around 3 or so minutes.
  • Serve sauce with chicken.

Nutrition Facts : Calories 518.2, Fat 29.2, SaturatedFat 10.2, Cholesterol 272.6, Sodium 879.3, Carbohydrate 15.6, Fiber 5.1, Sugar 4.2, Protein 46.4

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