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
:star: Oh, did I mention that you can whip both dishes up in a total of less than 30 minutes?
Asparagus in a Cloud
Ingredients
- 1 bunch fresh asparagus about 30-40 spears
- 1 sheet puff pastry
- 1 small tub of light Alfredo sauce about 1 cup
- Shredded Italian blend cheese or grated fresh Parmesan
Instructions
- Lay puff pastry on baking sheet and fold edges up 1/4″ to form a rim.
- Top pastry with half of sauce and sprinkle with cheese.
- Place cooked asparagus on top of cheese, cover with remaining sauce and sprinkle with more cheese.
- Bake at 400 for about 25 minutes until pastry is golden. Cut into strips or squares. Makes 4 side dish servings or 8 appetizer servings.
Honey Mustard Chicken with Mushrooms
Ingredients
- 1/2 cup quality Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 6 chicken tenders or boneless chicken breast cut into smaller pieces, or boneless chicken thighs*
- 4 oz sliced mushrooms
- 1 T butter
- Olive Oil
- S & P
Instructions
- Combine first 4 ingredients to make honey mustard sauce.
- Place chicken tenders in a ziplock bag or in a dish and slather with marinade, reserving about half for later. Let chicken marinate for several hours in the refrigerator
- To cook chicken, melt 1 T butter in skillet with about 1 T Olive oil over medium to medium high heat. You want your skillet hot enough to brown the chicken fairly quickly.
- Add the chicken tenders and saute 2-3 minutes per side until golden. Transfer tenders to prepared baking dish.
- Saute mushrooms in skillet until browned.
- Top tenders with mushrooms and drizzle with a little more honey mustard sauce.
- Place dish in a 400 degree oven until chicken is cooked through, about 20 minutes. Serves 2. Recipe can easily be increased as necessary.
Notes
Bake both casseroles and then to serve,
cut tart into 1/4s and top each piece with 2-3 mushroom chicken tenders
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: