Grilled Chicken And Asparagus With Crumbled Blue Cheese Recipes

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CHICKEN WITH ASPARAGUS & BLUE CHEESE SAUCE



Chicken with Asparagus & Blue Cheese Sauce image

My husband and I would never think to eat a piece of blue cheese - it's just too strong - but the flavor it gives this dish is incredible! Try it just once and you'll be adding it to your list of favorites!

Provided by MMers

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 whole chicken legs, backs removed
3 tablespoons all-purpose flour
3 tablespoons canola oil
1/2 cup white wine
1/2 cup blue cheese, crumbled
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs asparagus

Steps:

  • Preheat oven to 375 degrees.
  • Cut chicken legs in half at joint.
  • Dredge with flour and set aside.
  • Heat oil in frying pan.
  • Brown chicken pieces on all 4 sides.
  • In a medium bowl, combine wine, blue cheese, soup, salt and pepper.
  • Pour half this mixture into a 12" x 10" glass casserole dish.
  • Place browned chicken on top.
  • Pour remaining soup mixture over chicken.
  • Bake in oven, uncovered, for 30 minutes.
  • Meanwhile, prepare asparagus.
  • Gently bend stalk near end of spear.
  • Stalk will break at point where it becomes too tough to eat.
  • Discard end.
  • Rinse spears under cold, running water.
  • Drain.
  • Cut each spear into 1 1/2" pieces.
  • At end of 30 minutes, remove casserole dish from oven.
  • Scatter asparagus between chicken pieces.
  • Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
  • Serve over cooked white rice.

FARFALLE WITH CHICKEN, ASPARAGUS AND BLUE CHEESE



Farfalle with Chicken, Asparagus and Blue Cheese image

Make and share this Farfalle with Chicken, Asparagus and Blue Cheese recipe from Food.com.

Provided by Sackville

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb farfalle pasta (bow-tie)
6 ounces cooked chicken breasts, sliced 1/4 inch (may be grilled, poached or broiled)
2 tablespoons extra virgin olive oil
1/3 cup onion, finely chopped
1 clove garlic, minced
1/2 lb fresh asparagus, trimmed,cut into 1-1/2 inch lengths
1/2 cup red bell pepper, diced
1/2 cup basil leaves, loosely packed,sliced thinly
4 ounces blue cheese, crumbled

Steps:

  • Cook pasta according to package directions, rinse, drain and set aside.
  • In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
  • Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
  • Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
  • Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
  • Gently blend in blue cheese and serve immediately.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS



Honey-Balsamic Glazed Grilled Chicken W/ Asparagus image

This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.

Provided by ChefCO Mom

Categories     Chicken Breast

Time 25m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 cup balsamic vinegar
1 tablespoon honey
2 tablespoons butter
2 tablespoons olive oil (infused with garlic)
2 tablespoons herbes de provence
1 bunch asparagus

Steps:

  • Get the glaze started --
  • * 1 cup quality balsamic vinegar.
  • * 1 T quality honey.
  • * 2 T butter.
  • Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
  • While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
  • Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
  • Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
  • To plate the dish --
  • Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
  • Serves 4.

Nutrition Facts : Calories 458.4, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 173.8, Carbohydrate 20.1, Fiber 2.4, Sugar 15.4, Protein 33.5

BLUE CHEESE STUFFED CHICKEN BREASTS



Blue Cheese Stuffed Chicken Breasts image

Yet another recipe from the local paper that I want to try ... some day. I did try this recently and we all really liked it. Next time I think I'll place a small amount of blue cheese on top of the chicken when it comes out of the oven and is served. The cheese/butter mixture melts during cooking and even though the flavor is wonderful, everyone said more cheese on top would be nice. Also, I think the little bit of sauce that there is, would be nice thickened and spooned over the chicken too. Let me know what you think.

Provided by Mary K. W.

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened and divided
1/2 cup blue cheese, crumbled
3/4 teaspoon dried thyme
4 boneless skinless chicken breast halves
1 tablespoon lemon juice
1/2 teaspoon paprika
salt and pepper

Steps:

  • Preheat oven to 425.
  • Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
  • Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
  • Stuff blue cheese mixture into pocket with small spoon.
  • Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
  • Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

GRILLED HERB CHICKEN AND ASPARAGUS



Grilled Herb Chicken and Asparagus image

Provided by Food Network

Categories     main-dish

Time 24m

Number Of Ingredients 3

1½ pounds boneless skinless chicken breasts
½ cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
1 pound asparagus, trimmed

Steps:

  • 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
  • 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
  • 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE



Chicken Breasts With Blue-Cheese Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup fresh or canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 pound blue cheese
4 rectangles thinly sliced cooked ham, about 1/4 pound
1/4 cup finely chopped onion
1/4 cup dry white wine

Steps:

  • Sprinkle the breast halves on both sides with salt and pepper.
  • Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
  • Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
  • Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
  • Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
  • Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
  • Pour the sauce over the chicken pieces and serve hot.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED CHICKEN, MANGO & BLUE CHEESE TORTILLAS



Grilled Chicken, Mango & Blue Cheese Tortillas image

Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. -Josee Lanzi, New Port Richey, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 12

1 boneless skinless chicken breast (8 ounces)
1 teaspoon blackened seasoning
3/4 cup plain yogurt
1-1/2 teaspoons grated lime zest
2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup finely chopped peeled mango
1/3 cup finely chopped red onion
4 flour tortillas (8 inches)
1/2 cup crumbled blue cheese
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion., Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each tortilla into 4 wedges.

Nutrition Facts : Calories 85 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 165mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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