ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
CHICKEN & ASPARAGUS COBB LOAF
Always a favourite at get-togethers, this easy cob loaf is quick to prepare and extremely moorish! I recommend a crusty cob loaf to avoid leaks! Also recipe can be adjusted to individual taste so the ingredients are only a guide. I also make a bacon and mushroom mixture which is also extremely good! The servings will depend on the size of the Cob Loaf.
Provided by ScottysAngels
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
- Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
- Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
- Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
- In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
- Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
- Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).
CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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, salt, and pepper until the mixture is well combined. Set aside.
- 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.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
JANETTE'S CHEESY COB LOAF
My neighbours recipe, it's too good. When she served it to us, we couldn't stop eating it even though we had mains following! Serving size depends on how greedy you are!
Provided by JustJanS
Categories Spreads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a small pan.
- Fry the onion 'til softened.
- Transfer to a microwave proof bowl and mix with all the other ingredients.
- Microwave on medium to warm a little (about 5 minutes).
- This is not really necessary but speeds thing up.
- Meanwhile remove a "lid" from the bread loaf, and remove the centre to create a bowl. We cut the removed piece into chunks, and bake for about 5 minutes alongside the bowl to use as dippers.
- Place the bowl in a moderate oven for about 5 minutes.
- Remove and fill with the mixture, grate some extra cheese over if you wish, and return to the oven to heat through 'til hot and bubbling (about 30minutes).
- My neighbour sometimes substitutes bacon for the ham, or adds pineapple.
- I think you could add diced capsicum for colour too.
Nutrition Facts : Calories 268.9, Fat 21.8, SaturatedFat 12.6, Cholesterol 70.9, Sodium 472.8, Carbohydrate 7.9, Fiber 0.8, Sugar 3.1, Protein 11.8
ASPARAGUS COB DIP
Everyone I know likes this dip and ask for the recipe. It's quick and easy and tastes great. I got it from a friend of mine one christmas.
Provided by Marguerite NSW Aust
Categories Lunch/Snacks
Time 40m
Yield 1 Dip
Number Of Ingredients 6
Steps:
- Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
- Cut the top of the bread cob.
- Dig out the bread from the cob (use this to dip with later).
- Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
- Cook in moderate oven until hot and crisp.
- Cut French stick to dip with when cob cooked.
Nutrition Facts : Calories 2826.9, Fat 155.9, SaturatedFat 91.6, Cholesterol 386.8, Sodium 5700.2, Carbohydrate 284.8, Fiber 21.3, Sugar 7.5, Protein 78.4
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