Best 8 Chickenasparagus Roll Ups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our exquisite Chicken Asparagus Roll-Ups, a harmonious blend of flavors and textures that will tantalize your taste buds. Picture tender chicken breasts, expertly seasoned and wrapped around fresh asparagus spears, then baked to perfection. Each bite offers a delightful contrast between the juicy chicken and the crisp-tender asparagus, complemented by a savory sauce that elevates the dish to new heights. Accompanying this main course are two delectable side dishes: a vibrant Quinoa Salad bursting with fresh vegetables and a creamy Spinach Artichoke Dip that's perfect for dipping or spreading. These recipes are not only easy to follow but also provide a well-balanced and satisfying meal, perfect for a weeknight dinner or a special occasion. Prepare to embark on a culinary journey that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS



Asparagus and Mozzarella Stuffed Chicken Breasts image

This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.

Provided by Madenish

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
  • Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g

ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

CHICKEN & ASPARAGUS ROLL-UPS



Chicken & Asparagus Roll-Ups image

People will think you've gone to one of the finest culinary schools when you serve these. They are a little time consuming but not really difficult to prepare. These are perfect when you have company coming and want to impress. They just look beautiful whether they're on your everyday dishes or your finest china.

Provided by Robyn Bruce

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

1/2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
6 boneless chicken breasts (or turkey cutlets) about 1/2 inch thick
1 bunch fresh asparagus
1-2 Tbsp oil
1 small onion, diced
2 can(s) campbell's golden mushroom soup (not regular mushroom soup)
1 c milk
3/4 c sour cream
1-1/2 tsp dried parsley

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.

CHICKEN ASPARAGUS ROLL-UPS



Chicken Asparagus Roll-Ups image

This chicken and asparagus dish with a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs it's easy to fix and a healthy meal, Simply Delicious, One of my Favorite Dishes. Enjoy

Provided by Cheryl Culver

Categories     Other Sauces

Number Of Ingredients 11

1/2 c mayonaise
3 Tbsp dijon mustard
1 large lemon juice and zested
2 tsp dried tarragon
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
16 large fresh spears asparagus, trimmed
4 large boneless chicken breast halves
4 slice provolone cheese
1 c panko bread crumbs

Steps:

  • 1. How to Make it: 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, garlic powder, salt, and pepper until the mixture is well combined. Set aside.
  • 2. 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.
  • 3. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE



Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce image

These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat-leaf parsley, a handful

Steps:

  • Halve the chicken breasts horizontally separating each into 2 cutlets.
  • Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
  • Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
  • Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

EASY CHICKEN/ASPARAGUS ROLL-UP'S



Easy Chicken/Asparagus Roll-Up's image

Make and share this Easy Chicken/Asparagus Roll-Up's recipe from Food.com.

Provided by McNealman345

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless chicken breasts, thinly sliced
1 lb fresh asparagus
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil

Steps:

  • Wash and snap the woody ends from the asparagus. Blanch in salted boiling water for 1 minute (or more depending on your preference for the doneness of the veg). Shock in ice water to stop cooking process. Drain on a dish cloth. Divide into 6 equal portions.
  • Lay one chicken piece flat and sprinkle with salt and pepper. Lay bundle of asparagus on one short side of the chicken and roll up tightly, securing with a tooth pick. Repeat.
  • Heat oil in non stick pan over medium heat. Place rolls pick side down. Sprinkle a little more salt and pepper over the rolls and brown on all sides. Pour lemon juice over the rolls and finish in a 350 degree oven until the chicken is done and the asparagus is warmed through.
  • Serve. I served them with mushroom risotto and fresh steamed carrots. Great.

Nutrition Facts : Calories 307.8, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 480.8, Carbohydrate 4, Fiber 1.7, Sugar 1.7, Protein 32

CHICKEN AND ASPARAGUS ROLLS



Chicken and Asparagus Rolls image

To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 7

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup grated Asiago or Parmesan cheese
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, then crosswise

Steps:

  • Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
  • Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g

CHICKEN/ASPARAGUS ROLL-UPS



Chicken/asparagus Roll-ups image

We love fresh asparagus. Combined with chicken, this is a terrific main dish that can be made the day before and popped into the oven after work.

Provided by Claudia Dawn

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 boneless skinless chicken breast halves, pounded thin
1 lb fresh asparagus, trimmed and washed
1/8 cup flour
2 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon leaves thyme, divided
1 teaspoon paprika
2 cups white onions, sliced 1/4 thick
1 (15 ounce) can diced tomatoes, drained
1 large tomatoes, sliced 1/2 thick
1/2 cup chicken broth

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.

Tips:

  • Choose large asparagus spears: Thicker asparagus spears will be easier to wrap with the chicken and will hold their shape better during cooking.
  • Blanch the asparagus before wrapping: Blanching the asparagus will help to soften it and make it more pliable, making it easier to wrap with the chicken.
  • Use a thin, boneless, skinless chicken breast: This will make it easier to wrap the chicken around the asparagus.
  • Season the chicken and asparagus generously: This will help to add flavor to the dish.
  • Use a toothpick or skewer to secure the chicken roll-ups: This will help to keep them from unrolling during cooking.
  • Cook the chicken roll-ups over medium heat: This will help to prevent them from burning.
  • Serve the chicken roll-ups with your favorite dipping sauce: Some popular options include ranch dressing, honey mustard, and barbecue sauce.

Conclusion:

Chicken asparagus roll-ups are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new recipe to try, give chicken asparagus roll-ups a try. You won't be disappointed!

Related Topics