Chicken Cheese Rolls Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Steps:

• Line a small baking pan with foil and grease the foil. Flatten chicken to 1/4-in. thickness. Combine the cheddar cheese and cream cheese; spread over chicken. Roll up and secure with toothpicks. Place in prepared pan. , Combine butter and chutney; spoon over chicken. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Discard toothpicks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
• Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
• To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

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°.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
• Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
• In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
• Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Steps:

• Boil chicken until fully cooked.
• Let cool; cut into small pieces.
• Mix 1/2 cheese and chicken pieces together.
• Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
• Roll up chicken and cheese in side rolls.
• Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
• Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
• Bake at 375°F for 45-60 minutes depending on number of roll ups.
• Make additional soup mixture to top rolls ups.