CHICKEN WITH ASPARAGUS & BLUE CHEESE SAUCE
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
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
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
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
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
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
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
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
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
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
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
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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