Elegant Stuffed Chicken And Asparagus Bundles Recipes

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ASPARAGUS STUFFED CHICKEN BREAST



Asparagus Stuffed Chicken Breast image

This fast, easy, and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for your weeknight dinner and requires only 4 major ingredients.

Provided by Olivia Ribas

Categories     Main Course

Time 50m

Number Of Ingredients 8

4 large free-range organic chicken breasts
1 tablespoon lemon zest
salt and pepper
12 asparagus stalks (trimmed)
4 slices mozzarella cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
  • Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
  • Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
  • In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
  • Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
  • Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

Nutrition Facts : ServingSize 1 /4, Calories 348 kcal, Carbohydrate 3.8 g, Protein 43.8 g, Fat 17 g, SaturatedFat 5.4 g, Cholesterol 121 mg, Sodium 238 mg, Fiber 1.4 g, Sugar 1.2 g

CHICKEN AND ASPARAGUS ROLLS



Chicken and Asparagus Rolls image

To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 7

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup grated Asiago or Parmesan cheese
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, then crosswise

Steps:

  • Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
  • Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES



Elegant Stuffed Chicken and Asparagus Bundles image

A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.

Provided by BabySoose

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
½ red onion, chopped
1 tablespoon finely minced garlic
4 ribs celery, minced
½ cup grated carrot
6 large mushrooms, chopped
1 cup cubed corn bread
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
12 asparagus spears, trimmed
2 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  • Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  • Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  • Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  • While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  • To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES



Elegant Stuffed Chicken and Asparagus Bundles image

A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.

Provided by BabySoose

Categories     Chicken Breasts

Time 1h35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
½ red onion, chopped
1 tablespoon finely minced garlic
4 ribs celery, minced
½ cup grated carrot
6 large mushrooms, chopped
1 cup cubed corn bread
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
12 asparagus spears, trimmed
2 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  • Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  • Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  • Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  • While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  • To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g

PUFF PASTRY CHICKEN BUNDLES



Puff Pastry Chicken Bundles image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

  • Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES



Elegant Stuffed Chicken and Asparagus Bundles image

A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.

Provided by BabySoose

Categories     Chicken Breasts

Time 1h35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
½ red onion, chopped
1 tablespoon finely minced garlic
4 ribs celery, minced
½ cup grated carrot
6 large mushrooms, chopped
1 cup cubed corn bread
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
12 asparagus spears, trimmed
2 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  • Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  • Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  • Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  • While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  • To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES



Elegant Stuffed Chicken and Asparagus Bundles image

A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.

Provided by BabySoose

Categories     Chicken Breasts

Time 1h35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
½ red onion, chopped
1 tablespoon finely minced garlic
4 ribs celery, minced
½ cup grated carrot
6 large mushrooms, chopped
1 cup cubed corn bread
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
12 asparagus spears, trimmed
2 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  • Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  • Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  • Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  • While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  • To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES



Elegant Stuffed Chicken and Asparagus Bundles image

A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests.

Provided by BabySoose

Categories     Chicken Breasts

Time 1h35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
½ red onion, chopped
1 tablespoon finely minced garlic
4 ribs celery, minced
½ cup grated carrot
6 large mushrooms, chopped
1 cup cubed corn bread
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
2 (8 ounce) skinless, boneless chicken breast halves
12 asparagus spears, trimmed
2 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  • Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  • Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  • Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  • While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  • To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 35.6 g, Cholesterol 183.5 mg, Fat 38.9 g, Fiber 8.3 g, Protein 73 g, SaturatedFat 11.8 g, Sodium 1095.4 mg, Sugar 11.3 g

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