Spring chicken

In-season ingredients add color and bright flavor to chicken recipes

Chicken Asparagus Roll-Ups Ingredients

• ½ cup mayonnaise

• 3 tablespoons Dijon mustard

• 1 lemon, juiced and zested

• 2 teaspoons dried tarragon

• 1 teaspoon ground black pepper

• ½ teaspoon salt

• 16 spears fresh asparagus, trimmed

• 4 skinless, boneless chicken breast halves

• 4 slices provolone cheese

• 1 cup panko bread crumbs

Directions

1. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

3. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.

4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Chicken Berry Salad Ingredients

• 1 (.75 ounce) packet honey mustard salad dressing mix

• ¼ cup cider vinegar

• ½ cup vegetable oil

• 2 tablespoons orange juice

• 1 pound skinless, boneless chicken breast halves

• 8 cups mixed salad greens

• 1 cup sliced fresh strawberries

• ½ cup fresh blueberries

• ½ cup fresh raspberries

• 8 ounces sugar snap peas

• ½ cup toasted pecans

Directions

1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

2. Preheat the grill for high heat.

3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.

4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Easy Skillet Chicken Primavera

Great served over noodles, spaetzle, mashed potatoes, or rice!

Ingredients

• ½ cup all-purpose flour

• 1 tablespoon dried parsley

• 1 teaspoon dried basil

• 1 ½ pounds skinless, boneless chicken breasts, cut into strips

• ¼ cup extra-virgin olive oil

• 1 tablespoon minced garlic

• 2 ¼ cups low-sodium chicken stock

• 1 cup frozen mixed vegetables or fresh vegetables of your choice

• 1 pint grape tomatoes, halved

• 1 bunch green onions, diagonally sliced

• 1 medium zucchini, quartered and sliced

• 2 tablespoons sun-dried tomato pesto

• salt and ground black pepper to taste

Directions

1. Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.

3. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.