Chicken Breast Roll Ups Recipes

EASY CHICKEN BREAST ROLL UPS

Steps:

• Instructions

CHICKEN ROLL-UPS

Steps:

• Place chicken between to pieces of wax paper; pound to flatten.
• Blanch vegetables in boiling water about 3 minutes; drain well.
• Evenly divide vegetable strips onto chicken so that vegetables are visible on both sides of each piece. Roll up and place seam-side-down in shallow baking dish just large enough to hold roll-ups.
• Combine soy sauce, water, vinegar, wine, brown sugar and cornstarch; pour over chicken.
• Refrigerate, covered, for 1 hour.
• Sprinkle chicken with seasoned bread crumbs. Cover and bake at 350°F (175°C) for about 20 minutes.
• To brown crumbs, remove cover and continue baking about 10 minutes or until chicken is cooked and vegetables are tender.

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

CHICKEN, HAM, AND CHEESE ROLL-UPS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
• Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
• Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

CHICKEN BREAST ROLL UPS

Steps:

• Pound chicken breasts to flatten.
• In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
• Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
• Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
• Spoon remaining cream cheese mixture over each chicken roll.
• Cover and cook on low for 5-6 hours.

STUFFED CHICKEN BREAST ROLL-UPS

Steps:

• Preheat oven to 350.
• Lightly grease a baking sheet.
• Place French Fried Onions in a plastic bag and crush into small pieces.
• Place chicken breasts between sheets of waxed paper and pound to ¼ inch thickness.
• Season chicken breast with Grub Rub.
• On slick/smooth side of chicken place 1 slice of cheese. (the onions stick to the rough side better).
• Half bacon slice and place both pieces on top of cheese.
• Roll chicken to enclose filling and secure with toothpick.
• Coat chicken in egg.
• Roll chicken in crushed French Fried Onion.
• Place on prepared baking sheet.
• Bake for 30 minutes or until cooked through.