Best 6 Chicken Asparagus Roll Ups Recipes

CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
• In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
• Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
• Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
• Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
• Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper. Place 2-3 asparagus spears on each chicken breast half. Roll up tightly; secure with toothpicks, if necessary. Set aside. , Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes in a 13x9-in. baking dish, reserving 8 slices of each for top. Place chicken over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper.
• Place 2-3 asparagus spears on each chicken breast half.
• Roll up tightly; secure with toothpicks, if necessary.
• Set aside.
• Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
• Roll chicken in flour mixture.
• Place onions and diced tomatoes on bottom of 13x9" pan, reserving 8 slices of onion for top.
• Place chicken breasts over vegetables; top with reserved onion and tomato slices.
• Combine broth with remaining salt and thyme; pour around chicken.
• Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
• Uncover and bake until tender, about 10-15 minutes.

CHICKEN ASPARAGUS ROLL-UPS

Steps:

• 1. Directions Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish.
• 2. 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.
• 3. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside.
• 4. 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.
• 5. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast.
• 6. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish.
• 7. 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. Kitchen-Friendly View PREP 25 mins COOK 30 mins READY IN 55 mins

CHICKEN ASPARAGUS ROLL-UPS

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.

CHICKEN & ASPARAGUS ROLL-UPS

Steps:

• 1. In a small bowl, combine salt, pepper and poultry seasoning. Lay the cutlets flat, and using a cooking mallet, pound each cutlet on both sides, until it spreads out a bit and is nice and flat. Sprinkle each cutlet with a little of the prepared seasoning. Blanche asparagus in boiling water for 2 minutes, then remove from pot. Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning. Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle. Holds them together nicely. Sautè prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden. Then remove from the skillet and place into a large sprayed baking pan. Add onion to skillet and sautè for a moment. Remove onion from skillet, draining as much oil as possible, and place sauteed onion over each cutlet in the baking pan.
• 2. In a separate bowl: Whisk together the soup, milk and sour cream. Add any remaining seasoning to this sauce. Pour over top of all cutlets in the baking pan. Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done. To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce. Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.