STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach
Provided by Katie Aubin
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
- On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
- Place chicken breasts in the marinade and chill for about 2 hours or overnight.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
- Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
- Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
- Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
- Serve drizzled in caramelized marinade.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams
GENERAL TSO'S CHICKEN ROLL RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, snap peas, medium carrot, sesame oil, garlic, fresh ginger, chicken stock, sugar, chili flakes, rice vinegar, dark soy sauce, tomato paste, cornstarch, canola oil, corn starch, white rice, sesame seeds, scallions
Provided by Frank Tiu
Categories Dinner
Yield 3 servings
Number Of Ingredients 20
Steps:
- Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch (½ cm) thick, then season both sides with salt and pepper.
- Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
- Chill the chicken rolls in the refrigerator for at least 30 minutes.
- Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
- Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
- Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Unwrap the chicken, then roll in the cornstarch until evenly coated.
- Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
- Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
- Nutrition Calories: 3534 Fat: 359 grams Carbs: 68 grams Fiber: 3 grams Sugars: 17 grams Protein: 19 grams
- Enjoy!
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.
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