Chicken Recipes

• 
  Chicken Asparagus Roll-Ups

  Cook Time: 30 Minutes (Ready in 55 Minutes)

  Serves: 4

  What You'll Need:

  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 lemon, juiced and zested
  • 2 teaspoons dried tarragon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 16 spears fresh asparagus, trimmed
  • 4 skinless, boneless chicken breast halves
  • 4 slices provolone cheese
  • 1 cup panko bread crumbs

  Let's Start Cooking!

  • Preheat oven to 475°F (245°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.

  
  

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• 
  Easy Lemon Pasta with Chicken

  Cook Time: 25 Minutes

  Serves: 3-5

  What You'll Need:

  • 1 pound dried penne
  • 2 chicken cutlets, cut into fingers
  • Salt and freshly ground black pepper
  • 3 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons roughly chopped fresh parsley, for garnish
  • 2 lemons, juiced
  • 1/2 cup grated Parmesan

  
  

  Let's Start Cooking!

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving, top with Parmesan.

  
  

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• 
  Chicken Marsala

  Cook Time: 20 Minutes (Ready in 30 Minutes)

  Serves: 4

  What You'll Need:

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry

  
  

  Let's Start Cooking!

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
  • Serve over pasta.

  
  

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