Asparagus Chicken Rolls, Oven Roasted Potatoes, and Strawberry Spinach Salad

Asparagus Chicken Rolls, Oven Roasted Potatoes and Strawberry Spinach Salad

Asparagus Chicken Rolls, Oven Roasted Potatoes and Strawberry Spinach Salad

If you have been reading my blog recipes for a while, you will probably notice I plan my meals around what I have bought, rather than planning meals then buying groceries.  This meal is no exception.  I bought a bunch of asparagus with the intention of just roasting it, but decided to try something new when I saw this recipe on Pinterest.  The oven roasted potatoes just seemed like they would compliment the asparagus chicken wraps nicely.

Strawberry Spinach Salad

I’m not sure I could really call this a recipe, because I don’t make my own dressing and didn’t measure anything, so rather I will simply list ingredients used and put up a couple of pictures.

Ingredients for strawberry spinach salad

Ingredients for strawberry spinach salad

Ingredients:

  • Baby spinach
  • Strawberries, sliced
  • Blanched, slivered almonds (I’ve also used sunflower seeds)
  • Raspberry Walnut vinagrette (Litehouse brand – preservative free)

Directions:

1.  Wash spinach and place into a medium-sized bowl.  Add strawberries and pour dressing over (to your liking).  Stir, then sprinkle almonds over top.  Enjoy.

Strawberry spinach salad

Strawberry spinach salad

Oven Roasted Potatoes – slightly modified from the original recipe

Printable recipe here.

Ingredients:

  • 1 1/2 lbs potatoes (peeled and cut into roughly equal sized pieces)
  •  1 grated garlic clove or 1/4 – 1/2 tsp garlic powder
  • 1 cup no-salt added chicken broth
  • tiny cubes butter
  • freshly ground salt and pepper
  • minced parsley
  • 1/2 Tbsp lemon juice (optional)

Directions:

1. Preheat oven to 350 degrees F.  Place potatoes into a small roaster, making sure they fit snugly together.

Oven Roasted Potatoes

Oven Roasted Potatoes

2. Stir together broth and garlic (or powder), and heat on high in the microwave for a minute.  Pour hot broth over potatoes in baking dish until there is about an inch of broth in the dish.  Grind some salt and pepper over the potatoes.

3. Place a tiny pat of butter onto the top of each potato.  Sprinkle with parsley.

Oven Roasted Potatoes - ready for the oven

Oven Roasted Potatoes – ready for the oven

4. Bake for 35 – 40 minutes, or until fork-tender, sprinkling with lemon juice about halfway through.  They should be brown and slightly crispy on the bottom when they are done.

Oven Roasted Potatoes

Oven Roasted Potatoes

Chicken Rolls with Asparagus and Parmesan – slightly modified from original recipe

Printable recipe here.

Ingredients:

  • 2 chicken breast halves, cut in half, then pounded out thinly
  • 1 bunch of asparagus
  • 1 tsp olive oil
  • parmesan cheese
  • freshly ground salt and pepper
  • 1/4 cup bread crumbs
  • 1/4 tsp paprika

Directions:

1. Preheat oven to 375 degrees F.  Wash asparagus and break off the stalk ends.  See this post if you want more info on an easy way to do this.  Meanwhile, sautee asparagus in olive oil until tender crisp and bright green.

Break stalk ends off asparagus

Break stalk ends off asparagus

 

Asparagus is bright green and tender crisp

Asparagus is bright green and tender crisp

2. Spray non-sick spray onto cooking dish.  To flatten chicken breasts I simply placed wax paper over the chicken breast and pounded it down with my fist (as you can probably guess I do not have a meat tenderizer).

3. Pat chicken dry with paper towel, then grind on some salt and pepper.

4. Lay chicken breast down on preparation surface, place asparagus on top, sprinkle with parmesan, and then roll chicken around asparagus, placing seam side down.  Repeat with remaining chicken breasts.

Assembling asparagus chicken rolls

Assembling asparagus chicken rolls

5. Stir together paprika and bread crumbs.  Sprinkle onto chicken breasts.  I also sprinkled additional parmesan over the rolls.

Asparagus Chicken Rolls

Asparagus Chicken Rolls

6.  Cook for 15 – 20 minutes or until chicken reaches and internal temperature of 165 degrees F with a meat thermometer.  Enjoy.

These were pretty good, but I think the next time I make them I will try to maybe add a sauce (like an alfredo or even a tomato based sauce spooned over each roll) or wrap the asparagus in bacon first then the chicken just to give more depth of flavour.  These additions will also make it a slightly less healthy dish, but as long as I practice moderation, it should be okay, right?!  I also found that the asparagus dried out slightly on the end, so I may try covering the dish with foil for the first 10 minutes.  If I do any of these modifications, I will update this post.

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2 Responses to Asparagus Chicken Rolls, Oven Roasted Potatoes, and Strawberry Spinach Salad

  1. Suzanne says:

    Yum! These pictures look great. The potatoes…. mouth watering! I think I need to eat some lunch 🙂 Thanks for sharing!

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