Asparagus Stuffed Chicken

C.C.’s Savoury Stuffed Chicken – Candy Coated Culinista

Yield/Serving: 3
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 3 chicken breasts, sliced halfway through breast but not to the end of the breast
• Sea salt
• Black pepper
• Season salt
• Dried basil
• Dried oregano
• Garlic powder
• Onion powder
• Greek spices
• 2 tbsp extra virgin olive oil
• 3 button mushrooms, sliced
• 12 asparagus, bottoms cut off
• 6 grape tomatoes, cut lengthwise
• 1/3 cup mozzarella cheese, shredded

Assembly
1. Preheat oven to 350°F.
2. Slice into chicken breast lengthwise down the middle; but not all the way through.
3. Season chicken breasts with spices.
4. Place asparagus, grape tomato, mushroom and sprinkle some mozzarella cheese inside the chicken breast.
5. Heat large frying pan over medium-high heat and pour olive oil in.
6. Once oil is hot sear top and bottom of the chicken breast.
7. Place chicken into a roasting pan and bake for 30 minutes.
8. Serve and enjoy

Please Enjoy

My thoughts
I have always wanted to make a stuffed chicken and I’m happy I finally have. I have learned that I was too generous with the filling and next time I will scale back a touch. Other than that this was beyond delicious and fresh.

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Spring Asparagus Medley

Spring Asparagus Medley – Candy Coated Culinista

An easy peasy evening spring vegetable medley to accompany a chicken or beef dish.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 tbsp Extra virgin olive oil
• 20 Asparagus; hard bottoms cut off
• 5 button mushrooms, sliced
• 10 grape tomatoes, sliced in half
• ½ small red onion, sliced
• Celery salt, to taste

Assembly
1. In a large frying pan pour olive oil over medium-high heat.
2. Add asparagus, mushrooms. Tomatoes, red onion and fry for 5 minutes until tender.
3. Add celery salt.

Please Enjoy

My thoughts
A simple yet satisfying spring dish. This would be a great side dish for a springtime BBQ. Crunchy asparagus, and softened mushrooms, tomatoes and onions is a great combination.

A is for … Asparagus Tart

Asparagus Tart - Candy Coated Culinista

Asparagus Tart – Candy Coated Culinista

Alphabet Soup: A is for … Asparagus Tart

A new food series to kick the first day of spring. I will be creating recipes with ingredients beginning with a letter of the alphabet and trying to make interesting and unique dishes I haven’t made before.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 sheet puff pastry (usually half of the package / box) – thaw at room temp and then keep in fridge in not using immediately after thawing
• 1 egg, beaten
• ½ cup ricotta cheese
• ½ lemon, juiced
• 20 asparagus, with ends cut off
• 1 tbsp extra virgin olive oil
• 6 slices soppressata, sliced into small pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 400°F.
2. Place thawed but cold puff pastry into a rectangular tart pan.
3. Using a medium size bowl, beat the egg yolk.
4. Fold the edges in towards the centre corners of the tart pan.
5. Brush the inside with a little egg wash and press to seal the edges.
6. Place tart pan in the refrigerator to keep the puff pastry chilled.
7. In a medium saucepan, steam the asparagus until just tender, about 3 minutes.
8. Transfer to an ice bath to stop the cooking process and to also cool.
9. In a small frying pan, fry the soppressata until it’s crisped up a little.
10. Using a food processor place 4 chopped asparagus in and add the remaining egg and ricotta and combine.
11. Remove the tart pan from the fridge and spread some of the ricotta mixture over the puff pastry.
12. Arrange the asparagus in the pan and sprinkle with more ricotta mixture and soppressata.
13. Bake for 25 minutes.
14. Serve warm or at room temperature. Do not reheat.

Please Enjoy

My thoughts
Even after the baking the asparagus was still crunchy and the saltiness of the soppressata came through lovely. Mr. C. Suggested reheating it even though I thought that would be a bad idea and I was right reheating this tart will result in a soggier tart. Not really appetizing to me.

Uncooked - Asparagus Tart - Candy Coated Culinista

Uncooked – Asparagus Tart – Candy Coated Culinista

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