Chickenasparagus Roll Ups Recipes

CHICKEN/ASPARAGUS ROLL-UPS

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 & ASPARAGUS ROLL-UPS

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.

CHICKEN ASPARAGUS ROLL-UPS

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

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.

FRESH ASPARAGUS AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.