Chicken Asparagus Roll Ups Recipes

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ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS



Asparagus and Mozzarella Stuffed Chicken Breasts image

This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.

Provided by Madenish

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
  • Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g

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 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.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE



Chicken-Wrapped Asparagus With Lemon-Caper Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
  • Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
  • Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
  • Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams

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.

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS



Mom's Chicken and Cream Cheese Roll-Ups image

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

Yield 16

Number Of Ingredients 5

4 boneless skinless chicken breasts (cooked and shredded)
1 (8 ounce) package cream cheese (softened)
2 Tablespoons onion (diced) - optional
1 (4 ounce) can mushrooms (drained)
2 (8 ounce) packages crescent roll dough

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
  • Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

Nutrition Facts : Servingsize 1 serving, Calories 998 kcal, Fat 54 g, SaturatedFat 15 g, Cholesterol 371 mg, Sodium 365 mg, Carbohydrate 0 g, Sugar 0 g, Protein 121 mg

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 & ASPARAGUS ROLL-UPS



Chicken & Asparagus Roll-Ups image

People will think you've gone to one of the finest culinary schools when you serve these. They are a little time consuming but not really difficult to prepare. These are perfect when you have company coming and want to impress. They just look beautiful whether they're on your everyday dishes or your finest china.

Provided by Robyn Bruce

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

1/2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
6 boneless chicken breasts (or turkey cutlets) about 1/2 inch thick
1 bunch fresh asparagus
1-2 Tbsp oil
1 small onion, diced
2 can(s) campbell's golden mushroom soup (not regular mushroom soup)
1 c milk
3/4 c sour cream
1-1/2 tsp dried parsley

Steps:

  • 1. In a small bowl, combine salt, pepper and poultry seasoning. Lay the cutlets flat, and using a cooking mallet, pound each cutlet on both sides, until it spreads out a bit and is nice and flat. Sprinkle each cutlet with a little of the prepared seasoning. Blanche asparagus in boiling water for 2 minutes, then remove from pot. Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning. Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle. Holds them together nicely. Sautè prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden. Then remove from the skillet and place into a large sprayed baking pan. Add onion to skillet and sautè for a moment. Remove onion from skillet, draining as much oil as possible, and place sauteed onion over each cutlet in the baking pan.
  • 2. In a separate bowl: Whisk together the soup, milk and sour cream. Add any remaining seasoning to this sauce. Pour over top of all cutlets in the baking pan. Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done. To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce. Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.

SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE



Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce image

These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat-leaf parsley, a handful

Steps:

  • Halve the chicken breasts horizontally separating each into 2 cutlets.
  • Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
  • Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
  • Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

CHICKEN ASPARAGUS ROLL-UPS



Chicken Asparagus Roll-Ups image

This chicken and asparagus dish with a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs it's easy to fix and a healthy meal, Simply Delicious, One of my Favorite Dishes. Enjoy

Provided by Cheryl Culver

Categories     Other Sauces

Number Of Ingredients 11

1/2 c mayonaise
3 Tbsp dijon mustard
1 large lemon juice and zested
2 tsp dried tarragon
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
16 large fresh spears asparagus, trimmed
4 large boneless chicken breast halves
4 slice provolone cheese
1 c panko bread crumbs

Steps:

  • 1. How to Make it: Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, garlic powder, salt, and pepper until the mixture is well combined. Set aside.
  • 2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. 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 about 1/4 inch. Repeat with the rest of the chicken breasts. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
  • 3. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

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

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

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.

ASPARAGUS ROLL-UPS



Asparagus Roll-Ups image

These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 7

16 fresh asparagus, trimmed
16 slices sandwich bread, crusts removed
1 package (8 ounces) cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced chives
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese

Steps:

  • In a large saucepan, 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. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

Nutrition Facts :

CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS



Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
1/2 cup diced eggplant
3 eggs
1/2 cup ricotta
6 spears canned asparagus, finely chopped
1/2 cup grated mozzarella
1/4 cup, plus 2 tablespoons grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt, plus more for seasoning chicken
1 teaspoon freshly ground pepper, plus more for seasoning chicken
4 boneless, skinless chicken breast halves
1 1/2 cups all-purpose flour
1 1/2 cups Italian-style seasoned bread crumbs
4 tablespoons unsalted butter
2 tablespoons vegetable shortening
2/3 cup prepared tomato sauce
1/2 cup diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
  • In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
  • Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
  • Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
  • Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
  • Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

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