Recipe Box, Chicken topped Asparagus Tart
This recipe was a total accident
I was thinking about what to make for dinner, that would be really easy, super quick, and totally different…and thought, why not combine two old favorites into one new dish~
Asparagus in a Cloud is perfect this time of year, a great brunch or side dish…
Honey Mustard Chicken Bake goes together in mere minutes…
Chicken on a Raft? Chicken on a Cloud? Honey Mustard Chicken & Asparagus Tart? Chicken and Asparagus Puff? Upside down Chicken Pot Pie?
Whatever you want to call this, it is heavenly!
My original version of Honey Mustard Chicken Bake has sauteed mushrooms on top. Because I’m an idiot and forgot to buy mushrooms I decided to try this with caramelized onions and shallots. The kitchen smelled incredible as this was baking, the tangy honey mustard sauce mingling with the onions and shallots filled the air with a mouthwatering aroma~
okay, a little dramatic, but it smelled amazing!
Another convenient thing about this combo is that both recipes bake at 400 for 30 minutes,
Prepare both dishes and pop them in the oven 30 minutes before you want to eat~you can even prepare them early in the day and stash in the fridge, my favorite kind of recipe
⭐ Oh, did I mention that you can whip both dishes up in a total of less than 30 minutes?
Chicken Topped Asparagus Tart
Asparagus Tart
1 sheet puff pastry, thawed
30-40 asparagus spears [depends on thickness of spears]
4 oz shaved fresh Parmesan cheese
1/2 cup Light Alfredo sauce [optional]*
Snap off tough ends of asparagus and rinse under cool water. Place in a bunch on a clean kitchen towel and roll up towel. Place towel in microwave and cook for 2 minutes on high. Unroll towel and let asparagus cool while you prepare pastry.
Roll out pastry on a silpat or piece of parchment paper until rectangle is several inches larger. Score the edge 1/2″ inside all the way around and turn dough up forming the tart rim. Spread 1/2 of cheese and sauce on dough. Lay asparagus spears on top and cover with remaining cheese and sauce. Place silpat or parchment paper on baking sheet.
Bake at 400 for 25-30 minutes, until golden
*eliminate Alfredo sauce if you want
Honey Mustard Chicken Bake
9-12 small chicken tenders, or 2-3 boneless chicken breasts cut into finger shaped pieces
1 T butter
1 T olive oil
1/2 cup dijon mustard
1/2 cup honey
1/4 cup mayo, or lite mayo
1/2 large sweet onion, sliced
1 shallot, diced
salt and pepper
Melt butter in olive oil in a skillet over medium high heat. Add tenders in batches and saute on one side for 2-3 minutes until starting to brown. Turn and repeat for other side. Set chicken aside. While chicken is browning combine mustard, mayo and honey in a shallow dish. Place each tender in sauce, turning to coat. Place chicken tenders close together in a cooking oil sprayed baking dish. Drizzle any remaining sauce over chicken. Saute onion and shallot in the skillet you used for the chicken for 4-5 minutes until just starting to brown. Place onions and shallots on top of chicken. Season with salt and pepper. Bake at 400 for 30 minutes.
To serve, cut tart into 1/4s and top each piece with 2-3 onion topped chicken tenders
Note: Both dishes can be refrigerated for several hours before baking
To see the original posts for these recipes just click on the links below
another printable version of this recipe can be found here
This would be a great dish for company, lots of wow factor!
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I will be sharing this with these fabulous parties and blogs:
What a delightful combination, and I just bought a huge bag of asparagus at Costco yesterday!
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What I’d really like to call it is dinner:@) Do you deliver?
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OMG that looks sooo good!
Thanks, Jenna, for your feedback on my blog. I like your suggestions and can visualize how they would work with the tablecloth.
Randee
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I have got to make this! YUM, YUM, YUM! I’d love if you linked this to my party, Share your Cup Thursday. It’s about sharing the things that make you happy.
hugs,
Jann
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Thanks Jann, I will stop by next week!
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Oh yum. I love asparagus in anything. This is my kind of dish!
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Oh this sounds so good Jenna, what a great combo! Make-ahead recipes are my kind of meals 🙂
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Hi Jenn,
I pinned this lovely meal, your Chicken Topped Asparagus Tart is just awesome! Either of these are great alone, but together puts it over the top! Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
Miz Helen
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