Wednesday, May 20, 2009
I've been using a lot of chicken tenders lately because I had gotten a 5lb bag from Costco. Everything there is in bulk. So I'm trying to think of different ways to use those tenders aside from the obvious, which I will do, too. I figured why not use them as a wrap for some thing. I butterflied and pounded the tenders close to the thickness of bacon and wrapped them around some thin asparagus. As much as I love bacon, trust me...I could go for a bacon sandwich any day, we sometimes have to go for an alternative.
Very tasty. The top tips have a little crisp crunch to them. The body of the asparagus tender with a slight crunch at the center. The chicken baked just right and topped with some of the 4 cheese sauce. I ate 3 little bundles and it was the right amount to fill me up. Not the "guilty" full, but the "satisfied and just right" full. I still had room for dessert (i.e. leche flan). If using thicker asparagus, it'd be best to blanch them first.
This will make 6 bundles.
Asparagus in a Blanket with Cheese Sauce
6 Large chicken tenders
1 bundle thin asparagus (roughly 30)
Extra Virgin Olive Oil
Juice of half a lemon (optional)
Preheat oven to 350˚F
Wash and cut the bottom ends of the asparagus off. In a bowl, toss them in some olive oil and season with salt and pepper. Set aside.
Carefully butterfly the chicken tenders. (Cutting it from the side middle like a book. Be sure not to cut all the way through you still want it to be one piece.)
Then place the tenders in between two piece of plastic wrap and pound it a few times into a thin piece. I use the bottom of a pan since I don't a have a mallet.
Remove from plastic wrap and season both side with salt, pepper and paprika.
Take 4-5 asparagus sticks and wrap it in a slight angle in the pounded chicken. Like in a twist.
Place on a lightly greased baking sheet, ends facing down to keep it from unraveling while it cooks. Drizzle a little olive oil over the chicken.
Bake for 20 min.
1 Tbsp Butter
1 Tbsp All-purpose Flour
1-1 1/2 c milk or 1 12oz can of evaporated milk
Shredded cheese (I used Sargento 4 cheese Mexican mix with Monterey Jack, Mild Cheddar,
Queso Quesadilla and Asadero cheeses)
Salt & Pepper
Melt the butter in a sauce pan. Add in the flour and stir to combine making a roux. It'll clump together. Then add in the milk. Stir to combine and melt the flour mix. Once it looks a little thicker add in the shredded cheese.
Stir occasionally until the cheese is melted and has a creamy consistency. Season with a little salt and pepper.
Putting it all together:
When the chicken and asparagus are done place on a plate and pour some of the cheese sauce on top. The cheese sauce is also good for fondue.