Stuffed Chicken Roll Ups Recipes

ITALIAN CHICKEN ROLL-UPS

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.

CHICKEN CORDON BLEU ROLL-UPS

Steps:

• Heat oven to 375°F. Lightly spray rimmed baking pan with cooking spray.
• In 8-inch skillet, cook Topping ingredients 6 to 8 minutes over medium heat, stirring frequently, until crumbs are deeply browned. Reserve.
• Meanwhile, place chicken breasts on cutting board. Cut each breast in half horizontally into two 4-oz pieces. Place each breast piece between pieces of plastic wrap or waxed paper. Beginning in center of each breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Season chicken pieces with salt; divide spinach, and layer on breasts. Top spinach with cheese and ham. Beginning from narrow end, roll breasts and seal each end with toothpick; place in pan.
• Brush each breast with egg white mixture; spoon bread crumbs on each roll, pressing gently so crumbs adhere. Roast 25 to 30 minutes or until chicken is cooked through and filling in chicken reaches internal temperature of 165°F. Remove toothpicks before serving.

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.

BURRITO-STUFFED CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
• Place 4 chicken breasts in a bowl near a wide work surface.
• Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
• Pour half of the spice mixture onto the chicken, set the other half aside to use later.
• Rub all the spices onto the chicken until completely coated.
• To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
• Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
• Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
• Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
• For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
• Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
• Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
• Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
• Enjoy!

STUFFED CHICKEN ROLL UPS

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Coat a 9- x 13-inch baking dish with cooking spray. Sprinkle chicken evenly with salt, pepper and chicken seasoning.
• 3. In a medium bowl, combine cream cheese, pesto, mushrooms and red peppers. Mix well. Spread cheese mixture over chicken, roll up jelly-roll style, and secure with wooden toothpicks.
• 4. In a shallow dish, combine Panko, Parmesan cheese and paprika. Place chicken rolls in Panko mixture, coating completely.
• 5. Place chicken in prepared baking dish and bake un-covered for 25 to 30 minutes, or until no pink remains and juices run clear. Remove toothpicks, Serve with warmed cheese sauce on the side.