CHICKEN ASIAGO
A variation on Chicken Cordon Bleu or Chicken Parmesan, baked so lower in fat. Use your favorite jarred or canned sauce, or make your own. Serve with your favorite cooked pasta.
Provided by Outta Here
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
- In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
- Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
- Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
- Remove plastic wrap and place 1 slice of ham on each breast.
- Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
- Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
- Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
- Bake for 30-35 minutes, until chicken is cooked through.
- Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.
Nutrition Facts : Calories 279.4, Fat 6.9, SaturatedFat 1.8, Cholesterol 168.5, Sodium 370.8, Carbohydrate 20.1, Fiber 1.6, Sugar 1.8, Protein 32
SPICY ASIAN CHICKEN SOUP
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.
Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE
Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.
SPICY CHICKEN THAI SOUP
Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
SPICY KOREAN CHICKEN
Slightly spicy, slightly sweet Korean-style chicken thighs.
Provided by Mrs.Bryant
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g
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
CHICKEN ASIAGO SOUP
Make and share this Chicken Asiago Soup recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
Nutrition Facts : Calories 535.7, Fat 20.7, SaturatedFat 5.4, Cholesterol 100.8, Sodium 2570.5, Carbohydrate 33.8, Fiber 2.9, Sugar 5.2, Protein 50.7
SPICY ASIAN CHICKEN SOUP
I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.
Provided by A foodlover
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile toss the chicken with the cornstarch until it is completely coated.
- Add the chicken and the shiitakes to the broth and simmer 15 minutes.
- Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
- Let the soup stand 2 to 3 minutes before serving.
ASIAGO CHICKEN SPREAD
The rave-winning recipe is perfect when you want to make something ahead of time. Guests with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese.-James F Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 cups.
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool., In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours., If desired, unmold onto a serving platter; serve with crackers or baguette slices.
Nutrition Facts : Calories 98 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)
I am posting this recipe to try later. I am always looking for great soups to make during winter months and this sounds different; but yummy!
Provided by Cook4_6
Categories Chicken
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
SPICY CHICKEN ASIAGO SOUP
An adapted, healthier version of Olive Garden's delicious Zuppa Toscana. Great with a sprinkling of asiago or romano cheese and served with warm bread and a nice vouvray wine. For this recipe, I use Han's All Natural Garden Vegetable, Asagio Cheese Chicken Sausage .
Provided by bodix9812
Categories Stocks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1T olive oil in large stock pot.
- Add chicken, removed from the sausage casings. Brown then set aside.
- Add chopped onions to remaining oil in pot: saute.
- Add chopped garlic.
- Add chicken broth, slowly.
- Add peeled, chopped potatoes to broth mixture.
- Add oregano, basil and salt.
- Add chopped parsley.
- Add crushed red pepper to taste.
- Simmer for about 30 minutes until potatoes are done.
- Add some of the hot broth mixture to the milk, then slowly pour back into stock pot broth mixture, or heat milk in microwave before adding to broth mixture.
- Add sliced or chopped kale and sausage.
- Reheat and cook about 5 more minutes.
- Serve.
Nutrition Facts : Calories 232.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 58.1, Sodium 1338.1, Carbohydrate 21.7, Fiber 2.1, Sugar 4.5, Protein 13.3
STUFFED ASIAGO CHICKEN BREASTS
Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
- Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g
SPICY CHICKEN SOUP
Steps:
- Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
- Serve soup warm, topped with scallions and cilantro.
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