Arizona Chicken Rolls Recipes

ARIZONA CHICKEN

Steps:

• In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

ARIZONA CHICKEN ROLLS

Steps:

• Mix together well. Roll in Menlo egg roll wrappers. Rub seem with water or egg white to seal. Deep fry until crispy. Serve with Sweet Jalapeno Dressing.

ARIZONA CHICKEN

Steps:

• Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch.
• Spread with mustard.
• In a large skillet, melt butter over medium heat.
• Add chicken and cook 3-4 minutes on each side.
• Stir salsa and lime juice together and add to skillet.
• Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
• Sprinkle with cilantro.

ARIZONA CHICKEN

Steps:

• In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until meat juices run clear.

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY

Steps:

• Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
• Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
• Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
• Chill the chicken rolls in the fridge for 30-60 minutes.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
• Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
• Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
• Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
• Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
• Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
• Enjoy!

CHICKEN ARIZONA

Steps:

• Sunday: Cooking the Chicken
• In a big, oval crock-pot layer chicken and canned tomatoes.
• Add 1-cup water.
• Set crock-pot to low, cover and cook for 5 hours till tender.
• Remove from crock-pot, cover and refrigerate.
• Monday: Eat leftovers from Sunday or go out to dinner!
• Monday Night/Tuesday: Chicken Chili.
• Shred the chicken breasts using two forks (get help, it will go faster with more hands).
• In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
• Cover, turn crock-pot to low and go to work.
• Come home from work (approximately 8 hours later).
• In a small saucepan, heat the black beans.
• Microwave tortillas wrapped in moistened paper towels.
• Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
• Cover and refrigerate leftover chicken and beans.
• Wednesday: Smothered Burritos.
• In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
• Pour salsa into mixture.
• Spray a 14x9 inch-baking pan with cooking spray.
• One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
• Smother with enchilada sauce. Top with shredded cheese if you like.
• Bake @ 350 for 1/2 hour or until bubbly.

CREAMY TUSCAN CHICKEN ROLLUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
• Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
• Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
• Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
• Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.