Chicken Cheese Rolls Recipes

CHEESY CHICKEN ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
• Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
• In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
• Bake in preheated oven for 12 to 15 minutes, or until golden brown.

CHICKEN CHEESE ROLLS

Steps:

• Line a small baking pan with foil and grease the foil. Flatten chicken to 1/4-in. thickness. Combine the cheddar cheese and cream cheese; spread over chicken. Roll up and secure with toothpicks. Place in prepared pan. , Combine butter and chutney; spoon over chicken. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Discard toothpicks.

PESTO CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

"REAL" CHICKEN AND CHEESE EGG ROLLS

Steps:

• In a mixing bowl, combine the first five ingredients.
• Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside.
• In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful).
• Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside.
• Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash.
• Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers.
• Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).