CREAMY BAKED ASIAGO CHICKEN BREASTS
Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g
ASIAGO TOASTED CHEESE PUFFS
A rich and tasty appetizer. People will request the recipe EVERY time you make it!
Provided by Alison Brune
Categories Appetizers and Snacks Pastries
Time 13m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
- On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 21.9 g, Cholesterol 10.4 mg, Fat 8.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 390.2 mg, Sugar 1 g
ASIAGO CHEESE MUFFINS
Make and share this Asiago Cheese Muffins recipe from Food.com.
Provided by iewe7726
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease twelve 2 1/2-inch-diameter muffin cups.
- Stir together flour, baking powder, salt and sugar in large bowl. Beat together egg, milk and melted butter in small bowl and pour over flour mixture. Stir to combine, but do not beat. Stir in cheese and pepperoni (if using).
- Spoon batter into muffin tins, filling about 3/4 full. Bake 25 minutes or until muffins are high and golden. Remove to wire rack. Serve warm.
Nutrition Facts : Calories 135.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 31.4, Sodium 215.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.8, Protein 3.5
ROSEMARY-ASIAGO MUFFINS (LOW FAT)
Because of the low fat content in these, you must USE ONLY CAKE FLOUR or these will be tough! Adapted from a Beatrice Ojajangas recipe.
Provided by Outta Here
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400-degrees F.
- Spray a 12 cup muffin tin with cooking spray.
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
- Stir in the rosemary.
- Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
- Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
- Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.
TUSCAN CORNBREAD WITH ASIAGO BUTTER
I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh-just remove the skins, seed and finely dice.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Time 45m
Yield 8 servings (1-1/4 cups butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings., In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack., Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).
Nutrition Facts : Calories 329 calories, Fat 18g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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