MAMA'S CHICKEN ROLL UPS RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 8
Steps:
- Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken, reserving the broth. When cooled enough to handle, remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13-inch casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375°F oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
CHICKEN ROLL-UPS
These breaded, veggie-stuffed roll-ups will be a hit with your kids! Serve this healthier take on chicken fingers with baked oven fries.
Provided by Recipe by New Brunswick Chicken Marketing Board
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts :
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Provided by Katie Aubin
Categories Lunch
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
- Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
- Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
- Chill the chicken rolls in the fridge for 30-60 minutes.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
- Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
- Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
- Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
- Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
- Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
- Enjoy!
NUTTY CHICKEN SANDWICHES
Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 tea sandwiches.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.
Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHERN CHICKEN ROLL-UPS
This is one of my favorite ways to cook chicken because it tastes so good and it doesn't take long to prepare. I like to serve it with rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat. , In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear.
Nutrition Facts : Calories 284 calories, Fat 13g fat (0 saturated fat), Cholesterol 94mg cholesterol, Sodium 157mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
CHICKEN ROLL-UPS
Introduce young children to cooking by letting them make their own lunch, with this safe and simple recipe
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Yield Makes 1
Number Of Ingredients 6
Steps:
- Put a wrap on a board or plate. Spread the hummus onto the middle of it using a spoon or butter knife.
- Tear up the chicken (or ask a grown-up helper to do this) and put it in a line down the middle of the wrap. Chop the avocado with a butter knife (or ask your helper) and put it next to the chicken.
- Squish the tomatoes onto the wrap by squeezing them and tearing them in half (they might squirt, so mind your clothes). Sprinkle on some cheese.
- Roll up the wrap and press it down firmly. Ask your grown-up helper to cut it in half for you.
Nutrition Facts : Calories 428 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.03 milligram of sodium
EASY CHICKEN CRESCENT ROLL UPS
This is an easy family recipe made with ingredients you probably already have in your fridge and pantry. Even the pickiest of eaters will love this comfort food!
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Blend together first four ingredients.
- Separate crescent rolls into triangles.
- Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
- Lightly roll in melted butter then roll in crushed croutons.
- Place on un-greased cookie sheet and bake at 350 for 20 minutes.
- If desired, serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the crescent rolls. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.
Nutrition Facts : Calories 295 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 574 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN CHICKEN ROLL-UPS
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.
Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.
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