LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat grill or grill pan to medium-high.
- Fill a small skillet with about 1-inch water and bring to a boil.
- Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
- Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
- Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
- Bring a medium saucepan of water to a boil.
- Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
- Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
- Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
- Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA
Seared chicken and asparagus with mango salsa, the perfact main course for a wedding
Provided by Merrilees Parker
Categories Main course
Time 2h45m
Number Of Ingredients 11
Steps:
- The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
- Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
- Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
- For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
- On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
- When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.
WOK-FRIED ASPARAGUS WITH WALNUTS
Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
Provided by David Tanis
Categories quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
- Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
- Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams
WOK SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a wok or large skillet over high heat. Add asparagus; cook stirring for 2 min. Add chicken; cook, stirring for 4 min. Stir in scallions, ginger, oyster sauce and chile garlic sauce; cook, stirring until the chicken is juicy and just cooked, 1-2 min. Stir in pistachios and serve immediately.
STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
- Drain asparagus and keep warm loosely wrapped in a kitchen towel.
- Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
- When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
- Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN STIR FRY WITH ASPARAGUS
Make and share this Chicken Stir Fry With Asparagus recipe from Food.com.
Provided by BigBilly
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- cut chicken in to 1 inch pieces and brown in non stick skillet, cook for 5 minute on med heat.
- cut vegetables in to slices about 1 inch.
- add carrot and celery cook for cook for 5 minute on med heat.
- add can of chicken stock and stir lifting browned bits from bottom of pan.
- Add soy sauce.
- add rest of vegetables cover and cook for 10 minute on med/low heat.
- add corn starch to 1/4 cup water in a small cup stir to combine add mixture to pan and stir sauce will thicken.
- Serve over rice or noodles.
Nutrition Facts : Calories 206.4, Fat 5, SaturatedFat 1.3, Cholesterol 94.4, Sodium 452.7, Carbohydrate 13.7, Fiber 4.3, Sugar 5.7, Protein 27.5
WOK-SEARED CHICKEN WITH ASPARAGUS AND PISTACHOS
Easy, tasty, and healthy from our local newspaper. I personally like to double the sauce ingredients.
Provided by sandrasothere
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in wok or large skillet over high heat.
- Add asparagus and cook, stirring, for 2 minutes.
- Add chicken and cook, stirring, for 4 minutes.
- Stir in scallions, ginger powder, oyster sauce, and chili-garlic sauce.
- Cook, stirring, until the chicken is juicy and just cooked through, about 1-2 minutes.
- Stir in pistachios and serve over rice.
Nutrition Facts : Calories 243.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 65.8, Sodium 223.2, Carbohydrate 11.1, Fiber 4.7, Sugar 3.2, Protein 32.2
More about "wok seared chicken with asparagus and pistachos recipes"
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
From eatingwell.com
4/5 (15)Total Time 25 minsCategory Healthy Chicken RecipesCalories 224 per serving
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
From webmd.com
Cuisine AsianTotal Time 25 minsCategory DinnerCalories 208 per serving
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS
From web.kitsapsun.com
DISHES OF "WOK-SEARED U. S. CHICKEN BREAST ROLLS WITH ASPARAGUS.
From gettyimages.com
OVEN BAKED CHICKEN THIGHS RECIPE WITH ASPARAGUS - EATWELL101
From eatwell101.com
BEST ONE-PAN BALSAMIC CHICKEN AND ASPARAGUS RECIPE - DELISH
From delish.com
ADD ASPARAGUS, PISTACHIOS TO CHICKEN | FOOD | WENATCHEEWORLD.COM
From wenatcheeworld.com
WOK-SEARED CHICKEN SATISFYING, LOW-FAT - NEWSTIMES.COM
From newstimes.com
WOK-SEARED TUNA WITH BEANCURD, ASPARAGUS AND FRAGRANT CURRY …
From eatyourbooks.com
SEARED SALMON WITH CITRUS ASPARAGUS STIR-FRY - THE WASHINGTON …
From img3.washingtonpost.com
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
From bonesatthetable.wordpress.com
WOK-SEARED CHICKEN WITH ASPARAGUS & PISTACHIOS - COOKIE MADNESS
From cookiemadness.net
SAUTEED ASPARAGUS - DINNER AT THE ZOO
From dinneratthezoo.com
LOW-FAT COOKING: WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS …
From summitdaily.com
WOK-SEARED PORK WITH ASPARAGUS & PISTACHIOS – BONES AT THE TABLE
From bonesatthetable.wordpress.com
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS - ACE FIT
From acefitness.org
VELVET CHICKEN WITH ASPARAGUS | WOK WEDNESDAYS | KAREN'S …
From karenskitchenstories.com
WWW.HEART.ORG
266 EASY AND TASTY PAN-SEARED CHICKEN BREAST RECIPES BY HOME COOKS
From cookpad.com
15+ SAUTéED ASPARAGUS RECIPES | EATINGWELL
From eatingwell.com
WOK-SEARED WILD SALMON WITH ASPARAGUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: WOLFGANG PUCK’S STIR-FRIED CHICKEN - TWIN CITIES
From twincities.com
WOK SEARED-CHICKEN-TENDERS-WITH-ASPARAGUS-PISTACHIOS CALORIES, …
From sync.myfitnesspal.com
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS - DVO
From dvo.com
HEALTHY RECIPES: WOK-SEARED CHICKEN TENDERS WITH …
From preventcancer.org
WOK SEARED CHICKEN WITH ASPARAGUS AND PISTACHOS BEST RECIPES
From findrecipes.info
PAN SEARED CHICKEN WITH ASPARAGUS AND BAKED POTATO
WOK-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
From csbootcampfitness.wordpress.com
CHICKEN WITH MANGO AND ASPARAGUS RECIPES
From recipes.servegame.org
WOK-SEARED CHICKEN AND SHRIMP
From restaurantbusinessonline.com
CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS RECIPE (GLUTEN FREE ...
From naturalhealthmag.com.au
PAN-SEARED CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
From stjosephhealthyactiveliving.files.wordpress.com
10 BEST HEALTHY WOK RECIPES - YUMMLY
From yummly.com
CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS - POPSUGAR FOOD
From popsugar.com
WOK-SEARED CHICKEN WITH ASPARAGUS | ESSENTIAL OPTIONS
From essentialoptions.wordpress.com
10 BEST CHICKEN SQUASH ASPARAGUS RECIPES | YUMMLY
From yummly.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #vegetables #chicken #one-dish-meal #meat #asparagus
You'll also love