Best 6 Chicken Vegetable Bundles Recipes

CHICKEN BUNDLES FOR TWO

Steps:

• Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reaches 170°.

CHEESY CHICKEN BUNDLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• 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 1/4 inch. Repeat with the other chicken breasts.
• Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl.
• In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese.
• Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).

VEGETABLE BUNDLES

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
• While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
• In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
• Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
• In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
• Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
• Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
• *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.

SPICY CHICKEN AND VEGETABLE BUNDLES

Steps:

• Combine first six ingredients on medium bowl. Set sauce aside.
• Bring broth to boil in large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. (Can be made 3 hours ahead. Cover chicken mixture and cabbage seperately; chill. Bring to room temperature before continuing.)
• Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Reapeat with remaining 11 cabbage leaves and chicken mixture.

CHICKEN VEGETABLE BUNDLES

Steps:

• heat oven to 3508°F.
• flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
• in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
• divide mixture evenly between each flattened chicken breast.
• roll up chicken breast.
• wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
• in a 13x9 baking pan, place chicken bundles.
• in small bowl stir together brandy and chicken broth.
• pour over chicken.
• bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
• Reserve pan juices.
• place chicken bundles on platter, keep warm.
• in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
• in a small bowl mix together sour cream and flour.
• stir into pan juice mixture.
• cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
• when ready serve sauce over chicken bundles.