Chicken Spirals Recipes

CREAMY CHICKEN SPIRALS

Steps:

• Cook pasta.
• While pasta is cooking, heat oil in large pan over medium/high heat.
• Add chicken and cook stirring until golden brown, about 3- 4 minutes.
• Reduce heat, add garlic and tomatoes and cook further 3 minutes, stirring constantly.
• In a bowl combine sour cream and stock, mix well.
• Add to frying pan with basil and black pepper to taste, reducing heat to low and simmer, stirring for 2 minutes.
• Drain pasta and add to pan with chicken mixture, olives (if using) and parmesan cheese.
• Toss over low heat until heated through.

BASIL CHICKEN SPIRALS WITH MANGO SALSA

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish., Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.

CHICKEN SPIRALS

Steps:

• 1. Spread a chicken breast between two sheets of plastic wrap and beat firmly with a meat mallet to and even thickness. Do this to remaining breasts.
• 2. Mix the tomato paste with garlic.
• 3. Spread over chicken breast.
• 4. Partially fry bacon.
• 5. Lay bacon slice over each chicken breast.
• 6. Then lay basil leaves on top. Salt and pepper to taste.
• 7. Roll chicken from small end, then cut into thick slices. Thread slices onto skewers.
• 8. Brush lightly with oil and cook on a grill or griddle about 12 minutes turning once. Serve hot.

SOUTHWESTERN CHICKEN SPIRALS

Steps:

• Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
• In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
• Cover and chill at least 2 hours.
• Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
• Serve whole, cut in half, or sliced in smaller pieces for appetizers.

PESTO CHICKEN SPIRALS

Steps:

• Flatten chicken thighs.
• MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
• Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
• IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
• Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.

CHICKEN PARMESAN WITH ZUCCHINI PASTA

Steps:

• Line a baking sheet with parchment paper.
• Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
• Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
• Heat marinara sauce in a saucepan over low heat.
• Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
• Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
• Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
• Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.