VEGETABLE STUFFED CHICKEN ROLLS
"I've been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning." -Virgina Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.
Nutrition Facts : Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING
Steps:
- FOR STUFFING: Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool. FOR CHICKEN: Pound out each chicken breast between sheets of plastic wrap to 6x5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.) Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth, and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper. Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.
STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
- Mix soup and milk; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
VEGETABLE STUFFED CHICKEN BREASTS
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Provided by Mexi-Rosie
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING
Steps:
- FOR STUFFING Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool. FOR CHICKEN Pound out each chicken breast between sheets of plastic wrap to 6X5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.) Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper. Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.
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