Florentine Ranch Chicken Pizza Rolls Rsc Recipes

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pound each chicken breast with a meat mallet between layers of plastic wrap until slightly more than 1/8" thick.
• Spread 1 tablespoon of tomato paste over one side of each flattened chicken breast. Cover tomato paste in pepperoni slices, about 6 per chicken breast. Top with a slice of provolone.
• Starting at one end, tightly roll each chicken breast and secure with a toothpick. Coat each one lightly in breadcrumbs.
• Heat olive oil in a skillet over medium high heat. Add chicken rolls and brown, turning once, about 3-4 minutes each side.
• Transfer browned rolls to a baking dish and top each one with a slice of mozzarella and 1/2 tablespoon of parmesan cheese.
• Bake for 10-12 minutes or until cooked throughout (170 degrees.).

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.

Steps:

• Put your chicken breasts in a bag with Yogurt and HIdden Valley Original Ranch Seasoning Mix and mash around to coat well. Place in the fridge for about 1/2 hour if you can. If you cant, a few minutes will work also.
• Preheat your Grill and your oven to 375 degrees.
• On a pizza pan or cookie sheet, roll out and press your pizza crust to the edges, you can do this thin crust or regular crust, whichever you prefer. I prefer thin crust.
• Remove the chicken from the yogurt marinade and put them on the grill - grill each side about 7-9 minutes until internal temperature reaches 165 degrees. Place on a plate and cover with foil to rest for about 15 minutes.
• Place your pizza crust in the oven and bake it until it's golden brown and done - you wont bake again, so be sure it's done.
• While crust is baking, chop your grilled chicken breast up into 1/2" dice and coat with buffalo wing sauce lightly in a bowl and set aside.
• When crust is done, remove from oven and let it cool just a bit and then cover with ranch dressing spreading out as close to the edges as you can get it. You may need a little more dressing or a little less, depending upon the size of your crust.
• Cover pizza with diced chicken and crumbled blue cheese, then sprinkle chiffonade spinach over the top.
• Slice into wedges or squares & enjoy!

Steps:

• Pre Heat Oven to 400 degrees.
• Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
• Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
• In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
• Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
• Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
• Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
• Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

Steps:

• For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
• Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
• Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
• Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
• Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
• For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
• Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
• To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.

Steps:

• Preheat oven to 375. Grease 12 muffin cups and set aside.
• In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
• Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool.
• On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.
• Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese.
• Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

Steps:

• In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
• Preheat oven to 400 degrees.
• On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
• 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
• 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
• 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
• 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
• Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
• Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
• Delicious!

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
• Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
• Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
• Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.

Steps:

• 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
• 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
• 3. Heat the olive oil in a large skillet over medium heat.
• 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
• 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
• Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
• Roll pizza dough on a lightly floured surface to a 14-inch circle.
• Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
• Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
• Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.