Chicken Wrapped Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Breast, no skin, 0.5 breast, bone and skin removed (remove)Asparagus, fresh, 3 spear, small (5" long or less) (remove)swiss cheese (Jarlsberg lite), 1 serving (remove)Pecans, 1 oz (20 halves) (remove)Yellow Mustard, 1 tsp or 1 packet (remove)Salt, 1 tsp (remove)Pepper, black, 1 tsp (remove)
Pre heat your oven to 350.
Place 2 tablespoons of Pecans into a ziplock bag. Pound pecans until they are very small.( A little has to go a long way.)Set Aside.
Take two pieces of JARLSBERG lite swiss cheese onto a glass plate, (set aside).
Wash six asparagus spears, and break off bottoms of each to create six smaller, but even spears. Sprinklwe with kosher salt and pepper and set aside.
Place your chicken breast between two pieces of saran wrap. Pound the breast until it is thin, (not too thin or it will break when you attempt to wrap it.). Cut the breast into two pieces.
Start your assembly!
Sprinkle both halves of chicken with kosher salt and pepper.
Sprinkle both halves of chicken with 1/2 crushed pecans.
Take yellow mustard and zig zag each chicken breast half. Not too much or chicken will taste mushy. Just enough to flavor.
Cover each breast with a piece of cheese
Take three asparagus spears and place on top of cheese slice.
Gently Roll from one end to other. Place open end down onto a NONSTICK cookie sheet.
Repeat for each breast you have. Sprinkle the remainder of your pecans on top of each chicken breast. Lightly press down to hold pecans in place .
Bake for 30-35 minutes depending on the heat of your oven. The cheese should be melted , but the pecans on top should not be burned.
Number of Servings: 1
Recipe submitted by SparkPeople user FELISAMARIA.
Place 2 tablespoons of Pecans into a ziplock bag. Pound pecans until they are very small.( A little has to go a long way.)Set Aside.
Take two pieces of JARLSBERG lite swiss cheese onto a glass plate, (set aside).
Wash six asparagus spears, and break off bottoms of each to create six smaller, but even spears. Sprinklwe with kosher salt and pepper and set aside.
Place your chicken breast between two pieces of saran wrap. Pound the breast until it is thin, (not too thin or it will break when you attempt to wrap it.). Cut the breast into two pieces.
Start your assembly!
Sprinkle both halves of chicken with kosher salt and pepper.
Sprinkle both halves of chicken with 1/2 crushed pecans.
Take yellow mustard and zig zag each chicken breast half. Not too much or chicken will taste mushy. Just enough to flavor.
Cover each breast with a piece of cheese
Take three asparagus spears and place on top of cheese slice.
Gently Roll from one end to other. Place open end down onto a NONSTICK cookie sheet.
Repeat for each breast you have. Sprinkle the remainder of your pecans on top of each chicken breast. Lightly press down to hold pecans in place .
Bake for 30-35 minutes depending on the heat of your oven. The cheese should be melted , but the pecans on top should not be burned.
Number of Servings: 1
Recipe submitted by SparkPeople user FELISAMARIA.
Nutritional Info Amount Per Serving
- Calories: 412.6
- Total Fat: 25.7 g
- Cholesterol: 78.4 mg
- Sodium: 2,589.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 4.2 g
- Protein: 40.1 g
Member Reviews