Chicken And Asparagus Roulades Recipes

Steps:

• Heat oven to 350 degrees. Spray a baking dish with cooking spray.
• Simmer asparagus pieces in hot water until tender, 5-7 minutes. Drain and rinse with cold water.
• Lay out the thinly sliced pieces of chicken breast and season with salt and pepper.
• Arrange slices of cheese to within 1/4 inch of the surface of the chicken.
• Divide asparagus pieces among the chicken slices. Starting at the small end begin rolling up the chicken and securing each with several toothpicks.
• Place in baking dish seam side up.
• Bake for 25-30 minutes or until cooked through. Slice if desired.

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.

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.

Steps:

• 1. Preheat oven 350 degrees. Spray a large sheet pan or line with parchment paper
• 2. Pound the chicken breasts thin. Season with salt and pepper. If the breasts are whole butterfly and open like a book and then pound thin.
• 3. Lay one piece of ham over each chicken breast. Sprinkle 1/2 cup of cheese over ham. Place three asparagus stalks on each chicken breast. May have to cut the stalks in two if they are long.
• 4. Roll the chicken breast enclosing the ingredients inside and tie with butchers twine on both ends and in the middle.
• 5. Roll each chicken breast in egg then roll in panko. Place on prepared baking sheet and bake until golden brown on juices run clear about 25 minutes

Steps:

• 1. Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside. 2. Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with 1/2 tsp of Dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down. 3. Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.