Stuffed Chicken Roll Ups Recipes

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:

• 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.

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:

• 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.

Steps:

• Heat oven to 400°F.
• Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup and milk; pour over chicken. Sprinkle with paprika.
• Bake 25 to 30 min. or until chicken is done (165°F).

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.