Salt Baked Chicken Breast Stuffed With Asparagus Recipes

Steps:

• Prepare the chicken: Cut all breast meat from bone in one piece, leaving the skin intact. Cut off tenders from breast. Remove enough thigh meat (without skin) to measure about 1/2 pound; cut into 1-inch pieces, and refrigerate until ready to use. Using a sharp knife, butterfly the thickest part of the breast, and fold thin parts down so that breast is of even thickness all over. Cover with plastic wrap, and refrigerate until cold.
• Meanwhile, make the filling: Bring a large stockpot of water to a boil; add 1 tablespoon salt. Prepare an ice-water bath; set aside. Add asparagus to the boiling water, and cook until asparagus is bright green and tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking. Drain, and pat dry with paper towels; set aside.
• Heat oil in a medium skillet over medium-low heat. Add leek and garlic; season with salt and pepper. Cook, stirring occasionally, until leek is soft and translucent, about 5 minutes. Remove from heat, and let stand until cool.
• Transfer the leek mixture to a food processor; pulse until coarsely pureed. Add reserved thigh meat, and pulse to combine. Add the cream and 1 teaspoon salt; pulse. Add the Parmesan cheese, breadcrumbs, and lemon juice, and pulse until filling is fully combined and finely chopped (you should have about 1 cup filling); set filling aside.
• Preheat oven to 400 degrees. Stuff the chicken: Using your fingers, loosen skin from breast meat. Slide 3 lemon slices and 1 tarragon sprig between skin and meat of each side of breast. Lay breast, skin side down, on a double layer of cheesecloth (about 18 by 24 inches). Spread 3/4 cup reserved filling over center of breast. Arrange about 10 asparagus spears over filling; reserve remaining asparagus for serving. Spread remaining 1/4 cup filling over top of asparagus.
• Fold both sides of breast toward center to enclose filling; secure with toothpicks. Cover any skinless areas of meat with remaining lemon slices. Wrap chicken tightly in the cheesecloth, and tie up with kitchen twine, forming a log (about 9 inches long and 5 inches in diameter). The chicken can be prepared ahead up to this point and refrigerated, wrapped in plastic, up to 1 day.
• Make the crust: Using your hands, combine salt, egg whites, and 2 tablespoons water. Stir in tarragon leaves. Using about 1/2 cup of the salt mixture, make a bed in a large baking dish. Place cheesecloth-wrapped chicken, seam side down, on top of salt. Pat remaining salt mixture over chicken, covering it completely with a 1/2-inch-thick layer.
• Bake the chicken until an instant-read thermometer inserted through the crust into the center of filling registers 155 degrees, about 1 hour 10 minutes (begin checking after 1 hour). Remove chicken from oven; let stand at room temperature until thermometer reaches 165 degrees, about 10 minutes.
• Break off crust; discard. Let chicken stand for at least 30 minutes before slicing. Remove cheesecloth, and discard. Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Drizzle remaining asparagus with oil and lemon juice, and sprinkle with salt. Serve chicken warm or at room temperature with the asparagus. Serve wild mushrooms with red onions and scallions on the side.

Steps:

• Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.