Saucy Chicken And Asparagus Recipes

Steps:

• If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

Steps:

• If desired, partially cook the asparagus; drain.
• Place the asparagus in a greased 9 inch square baking dish.
• In a skillet over medium heat, brown the chicken in oil on both sides.
• Season with salt and pepper.
• Arrange chicken over asparagus.
• In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken.
• Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear.
• Sprinkle with cheese.
• Let stand for 5 minutes before serving.

Steps:

• Place asparagus in a greased pan with chicken on top.
• Season with salt and pepper.
• Mix soup, mayo, juice, and curry & pour over chicken.
• Cover and bake at 375 degrees for 40 minutes or until juices run clear.
• Sprinkle with cheese & serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
• In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
• Pour sauce over pasta and asparagus, and toss to coat.

Steps:

• 1. Cut bottoms off of asparagus spears (about 1 inch); place in a large pot and cover with water.
• 2. Bring to a boil and cook until asparagus is partially cooked.
• 3. While asparagus is cooking, brown chicken in oil in a skillet, over medium heat, on both sides; season with salt and pepper.
• 4. Place asparagus spears vertically in an 11 x 7 inch baking dish; place chicken breasts over the asparagus.
• 5. In a bowl, combine soup, mayo, lemon juice, and curry powder, pour over chicken.
• 6. Cover and bake at 375 for 40 minutes or until juices run clear.
• 7. Sprinkle with cheese; let stand 5 minutes before serving.
• 8. Notes: The original recipe called for 4 chicken breasts, and I originally made it this way. (Back then I would say the Chicken breasts were probably medium sized) These days I find that the chicken breasts in the stores are just HUGE and 4 of them "throws off" the recipe somewhat... In this case I use 3 large chicken breasts cut in half lengthwise to make 6 smaller breast pieces. (All in all about 2 lbs. of chicken)

Steps:

• 1. If desired partially cook asparagus,drain. Place asparagus in the bottom of a greased 9" square baking pan.
• 2. In a skillet,over medium heat,brown the chicken in oil on both sides.Season with salt & pepper. Arrange chicken over asparagus.
• 3. In a bowl,mix soup,mayo,lemon juice & curry powder. Pour over chicken.
• 4. Cover & bake in a preheated 375 degree oven..40 minutes or until chicken is tender and juices run clear....Sprinkle with cheese....Let stand 5 minutes before serving.

Steps:

• Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
• Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

• Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.