How To make Chicken &Amp; Asparagus
2 Chicken Breasts, deboned
-and split 1/2 c Shredded Part-skim Mozzerela
6 Asparagus Spears, washed and
-sliced into 2-3 inch length Marinara Sauce (bottled or -fresh Rice or Small pasta Italian Seasonings (Garlic Plus your favorites) V small amount of light oil Toothpicks Flatten each chicken breast and season to taste. Sprinkle a little of the mozzerella at one end of each breast. Lay one (or two if they'll fit side by side) asparagus length on top, cross-wise Roll the breast up and secure with toothpicks...you should have a bundle of chicken rolled cylindrically around the spear (e.g. like paper towels on a cardboard roll). The mozzerella should be at the center ONLY, not distributed throughout the roll. Repeat for all breasts. Saute the breast-rolls in a LIGHTLY oiled frypan (as little as you can get away with) until browned. Pour Marinara Sauce over it all and simmer until the chicken is cooked thoroughly. Stir occasionally to keep from sticking. Serve over Rice or pasta.......WARN your guests about the toothpicks! Enjoy!!! Lauretta I 'invented' this waaay back in grad school. It was the first time I didn't yelp "Aigh, shouldn't have used so much of, what was that spice?" I hope you enjoy it as much as I have enjoyed trying all the wonderful recipes posted here. -----
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Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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One-Pan Perfection: Sheet Pan Miso Honey Chicken and Asparagus Recipe
Quick, flavorful, and fuss-free! Try this Sheet Pan Miso Honey Chicken and Asparagus for a tasty and easy dinner option.
Get the full recipe here:
Creamy Lemon Chicken & Asparagus (30 Minutes!)
Recipe Here:
It takes less than 30 minutes and just one pan to make this healthy creamy lemon chicken with asparagus. It's perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that's absolutely incredible.
Asparagus & Chicken Stir Fry - Easy, Quick and Healthy!
Full Recipe Here ????
INGREDIENTS
1/2 pound (225 g) boneless skinless chicken breast or chicken thighs, cut into bite sized pieces
1/2 pound (225 g) fresh Asparagus
1 Tablespoon (15 ml) oil
1 small onion , minced
1 Tablespoon (15 ml) minced ginger
2 cloves garlic , fine mince or crushed
1 Tablespoon (15 ml) soy sauce (use Tamari for Gluten Free)
1 Tablespoon (15 ml) sriracha or hot sauce
2 teaspoons (10 ml) rice vinegar (use distilled white vinegar for Gluten Free)
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One Pan Pesto Chicken and Asparagus Recipe (Healthy chicken and Veggies)
This Healthy and delicious one pan pesto chicken and asparagus recipe is an amazing recipe that will keep you on a delicious diet Its a chicken breast recipe with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
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INGREDIENTS
2 tablespoons olive oil
1 pound chicken breast sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 small onion, sliced
1 pound asparagus, ends trimmed
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved
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I found this recipe on pinterest and i tweaked it to my liking .. I got the recipe idea here