Chicken Asparagus Cobb Loaf Recipes

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
• In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
• Pour sauce over pasta and asparagus, and toss to coat.

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

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.

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Steps:

• Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

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:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

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!).

Steps:

• Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
• Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Steps:

• Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
• Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
• TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
• Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
• In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
• ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
• Press the filling - the spinach mixture - evenly over the chicken mixture.
• Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
• Bake in a moderate oven for about 45 minutes or until cooked through.
• Serve with a salad or your favourite side dish, and your favourite sauce.

Steps:

• In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

Steps:

• Heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly.
• Pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). Stir in gelatin mixture. Chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream.
• Turn into mold and chill.
• Unmold on a chilled platter and garnish with lettuce, tomatoes and olives.
• Serve with mayonnaise.

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.

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.

Steps:

• To make the chicken loaf:.
• Beat eggs and add milk. Add remaining loaf ingredients.
• Pour into a greased loaf pan. Bake at 350 degrees for 30 minutes.
• Unmold loaf, slice, and serve with mushroom sauce.
• To make the mushroom sauce:.
• Brown mushrooms in butter.
• Add flour and blend.
• Add milk, broth, salt and nutmeg. Cook until thick.
• Add lemon juice to beaten egg yolks. Slowly stir egg mixture into sauce. cook, stirring, about 2 minutes until creamy.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
• While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
• Chop chicken and add on top of spaghetti. Season with salt and pepper.

Steps:

• Prepare filling: Melt butter in a skillet over medium heat. Add shallots and saute until tender and translucent, about 6 minutes; be careful not to brown them. Stir in asparagus and garlic; cook for 2 minutes. Transfer to a bowl and let cool, about 5 minutes.
• Add goat cheese, parsley, lemon zest, salt, and pepper to the cooled shallots and mix to combine.
• Prepare chicken: Slice horizontally through each chicken breast, starting at the thinner edge and going 2/3 of the way through so they can open like a book.
• Spread 1/4 of the filling over the inside of each breast, leaving a 1/2-inch border uncovered. Close breasts to enclose the filling and secure with a toothpick if desired. Sprinkle 1/2 teaspoon each salt and pepper over the breasts.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large, oven-proof, nonstick skillet over medium-high heat. Arrange seasoned chicken, skin-side down, in the hot pan. Cook until golden brown, about 3 minutes. Gently turn and cook for 3 more minutes.
• Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and transfer to a platter to keep warm.
• Add butter to the same skillet and melt over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Pour wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce heat and maintain a simmer for 3 minutes.
• Whisk egg yolks with remaining 1/2 teaspoon each salt and pepper in a small bowl. Pour about 1/4 cup of the hot sauce into the egg yolk mixture and whisk quickly to combine. Add egg yolk mixture to the skillet, whisking continuously without letting it boil. Cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon.
• Serve warm sauce over chicken.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
• Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
• Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Steps:

• In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately.