Stuffed Chicken Rolls 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:

• 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 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:

• Flatten chicken.
• Put ham and cheese on each slice.
• Roll up and secure with toothpick.
• Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
• Coat chicken, chill for 1 hour.
• Heat oil and brown chicken rolls.
• Put in crock pot.
• Mix soup and broth, pour over chicken.
• Cover and cook on low for 4 hours.

Steps:

• Cut each chicken breast into 2 long pieces.
• Pound the chicken breasts until thin.
• In a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
• Season the chicken with the mixed cinnamon, salt and pepper on both sides.
• In a medium bowl mix the Laughing Cow Cheese and the chopped artichokes together and season with the 3/4 teaspoon of salt and and the ¼ teaspoon pepper.
• Take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1 - 1 1/2 Tablespoon) on the meat and roll towards the opposite side.
• Repeat until all the meat is rolled with the cheese artichoke mixture. (Do not worry if you don't get perfectly shaped rolls, the Swiss cheese & bacon will help to shape the rolls later.).
• Set aside meat rolls.
• Evenly sprinkle the chopped cilantro leaves on one side of each meat roll. (Easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
• Wrap a slice of Swiss cheese around each meat roll, width wise.
• Wrap a slice of bacon lengthwise around each meat roll.
• With a second slice wrap bacon width wise around the same meat roll. Cover as much of the roll as possible. ( secure with a toothpick if needed, I found it unnecessary.).
• Repeat until all the rolls are made.
• Place each egg roll in a lightly greased 9 x 13 baking dish or pan.
• Gently sprinkle the cardamom on the top of the meat rolls. (Use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.).
• Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
• Remove the foil and bake another 30 minutes until golden brown and juices run clear.
• Let sit 5 -10 minutes to allow the meat to reabsorb some of the juices. (The Bacon should be browned and the juices clear.).

Steps:

• Heat oven to 375 degrees.
• Flatten the chicken breast to about 1/4-inch thickness.
• In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
• Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
• Mix together the melted butter with garlic powder; set aside.
• Spoon equal amounts of mixture across the narrow end of each breast.
• Roll up jelly-roll style, and secure with toothpicks.
• Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
• Place into a buttered baking dish, seam-side down.
• Drizzle with butter/garlic mixture.
• Bake for about 30 minutes.

Steps:

• Turn on oven to 350°F
• Pound chicken between plastic wrap to 1/4" thickness.
• Mix together contents of vegetable/seasoning packet and 1 cup water in a large bowl.
• Stir in stuffing crumbs stirring to moisten. Let stand for 5 minutes.
• Mix eggs into stuffing.
• Spread each chicken breast with stuffing mix to within 1/2" of outer edges. Roll up from short end jellyroll style. Secure with toothpicks so rolls don't unroll.
• Place in a 13x9" baking pan.
• Mix together soup and milk; pour over chicken rolls.
• Bake for 45 minutes or until chicken is cooked through.

Steps:

• Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
• Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
• Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
• Preheat oven to 425°F (220°C).
• Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
• Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
• Let cool slightly, sprinkle with chopped fresh basil, and serve.
• Enjoy!

Steps:

• Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
• Pound the chicken to a scant 1/4-inch thickness and season with salt and pepper. Press 1/2 cup of the rice over the surface of each piece of chicken. Spread the herb mixture over the rice. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll. Repeat with the remaining chicken.
• Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes. Trim off the ends and cut across into 1-inch-thick slices. Divide among 4 plates and serve immediately.

Steps:

• Preheat oven to 400°.
• Combine stuffing mix and water in large bowl and let stand for 5 minutes.
• Stir in eggs.
• Pound chicken breasts to 1/4" thickness.
• Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
• Roll up from one of the short sides to enclose stuffing.
• Place seam side down in 13x9 baking pan.
• Mix together soup and milk and pour over chicken.
• Sprinkle with paprika.
• Bake for 30 minutes or until chicken is done.

Steps:

• Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.