Chicken Spirals Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish., Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.

Steps:

• Cook pasta.
• While pasta is cooking, heat oil in large pan over medium/high heat.
• Add chicken and cook stirring until golden brown, about 3- 4 minutes.
• Reduce heat, add garlic and tomatoes and cook further 3 minutes, stirring constantly.
• In a bowl combine sour cream and stock, mix well.
• Add to frying pan with basil and black pepper to taste, reducing heat to low and simmer, stirring for 2 minutes.
• Drain pasta and add to pan with chicken mixture, olives (if using) and parmesan cheese.
• Toss over low heat until heated through.

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Steps:

• Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
• Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
• Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

Steps:

• Line a baking sheet with parchment paper.
• Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
• Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
• Heat marinara sauce in a saucepan over low heat.
• Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
• Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
• Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
• Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Steps:

• In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
• Spread mixture evenly over tortillas.
• Roll up each tortilla tightly around chicken mixture.
• Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
• Just before serving, cut each tortilla roll into 1/2 inch slices.
• Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
• Serve hot with salsa and sour cream.

Steps:

• Flatten chicken thighs.
• MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
• Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
• IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
• Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.

Steps:

• Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
• In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
• Cover and chill at least 2 hours.
• Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
• Serve whole, cut in half, or sliced in smaller pieces for appetizers.