Chicken and Asparagus Recipe

4.5 5 6
Chicken and Asparagus Recipe
Chicken and Asparagus Recipe photo by Taste of Home
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Chicken and Asparagus Recipe

Read Reviews
4.5 5 6
Publisher Photo
With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 24 fresh asparagus spears, trimmed
  • 1/3 cup Italian salad dressing
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 tablespoons sesame seeds
  • Hot cooked white and wild rice blend, optional

Directions

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. Yield: 4 servings.
Originally published as Chicken and Asparagus in Country Chicken Cookbook 1995, p81

Nutritional Facts

1 each: 222 calories, 8g fat (0 saturated fat), 73mg cholesterol, 283mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 vegetable.

  • 4 boneless skinless chicken breast halves
  • 24 fresh asparagus spears, trimmed
  • 1/3 cup Italian salad dressing
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 tablespoons sesame seeds
  • Hot cooked white and wild rice blend, optional
  1. 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. Yield: 4 servings.
Originally published as Chicken and Asparagus in Country Chicken Cookbook 1995, p81

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Reviews forChicken and Asparagus

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MY REVIEW
dvierzen User ID: 7402990 46073
Reviewed Apr. 17, 2014

"This was good. I liked it, but my husband loved it. Will make it again."

MY REVIEW
Bean Q User ID: 4900811 46057
Reviewed Apr. 10, 2014

"Very good. Doubled the sauce"

MY REVIEW
MOmkly User ID: 2083160 17525
Reviewed Dec. 27, 2011

"Really really liked this recipe. Will be making it again soon. It was easy and very yummy. I just put my extra asparagus on top and baked it right along with the chicken rolls. It was all fabulous!"

MY REVIEW
[email protected] User ID: 2044470 39274
Reviewed Oct. 25, 2011

"I added one small variant, we wrapped these with prosciutto! Excellent dish!!!!"

MY REVIEW
kolaber User ID: 5468521 17524
Reviewed Mar. 12, 2011

"Amazing! I have not made a lot of recipes with asparagus, but the ones I have, I did not care for. My husband was very happy that I found one that tastes great! My chicken did turn out a little dry, but I think it is because I forgot to cover the dish for the first 25 minutes. I will definitely make this again. quick, simple and delicious. Next time, I think I will double the sauce and try marinating the chicken in half of the sauce before cooking it."

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