Roasted Red Pepper Asparagus Stuffed Chicken Breasts Recipes

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CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS



Chicken with Asparagus and Roasted Red Peppers image

This is a one dish meal that can be prepared quickly and easily.

Provided by MKATES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  • Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g

BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES



Baked Monterey Chicken with Roasted Veggies image

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 large sweet red peppers, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine or additional chicken broth
1-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS



Roasted Red Pepper / Asparagus Stuffed Chicken Breasts image

A special chicken dish for a special occasion. Mouth watering, sumptuous, and beautiful presentation!!

Provided by Derf2440

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

4 large boneless skinless chicken breast halves, about 6 oz each
salt & freshly ground black pepper
8 slices prosciutto, thinly sliced
4 -8 slices swiss cheese (or your favourite)
2 large roasted red peppers, each cut in half to make 4 large pieces (I used deli bought)
4 large fat asparagus spears
2 tablespoons olive oil, divided
4 tablespoons butter, divided
1/2-3/4 cup dry white wine (or chicken broth)
6 -8 fresh basil leaves, roughly chopped
salt & freshly ground black pepper
extra asparagus spear, for garnish
roasted red pepper, strips for garnish

Steps:

  • Preheat oven to 350°F degrees.
  • Rinse chicken breasts and dry with paper towel.
  • Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
  • One at a time place chicken breast halves between pieces of plastic wrap, inside up.
  • Pound carefully with a meat mallet to about 1/4 inch thickness.
  • Remove top pieces of plastic wrap.
  • Sprinkle salt and pepper over chicken to taste.
  • Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
  • Place Swiss cheese slices over prosciutto.
  • Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
  • Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
  • Roll as tightly as possible, use toothpicks to close if necessary.
  • Repeat for all 4 breasts.
  • Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
  • Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
  • Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
  • Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
  • On medium heat, simmer until reduced by half, about 10 minutes.
  • Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
  • Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
  • Remove roll ups to platter, let rest for 10 minutes.
  • With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
  • Arrange on platter cut side up, overlapping in 4 rows.
  • Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
  • Serve warm or cold.

Nutrition Facts : Calories 431.3, Fat 29.2, SaturatedFat 13.9, Cholesterol 131.8, Sodium 296.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 33.3

ROASTED RED PEPPER SAUCE



Roasted red pepper sauce image

This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Provided by Good Food team

Categories     Condiment, Dinner

Time 1h10m

Number Of Ingredients 6

2 red peppers
1 ½ tbsp olive oil
1 small garlic clove , crushed
1 small shallot , roughly chopped
85ml vegetable stock
½ tsp sugar , to taste (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
  • Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
  • Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

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