Arizona Chicken Rolls Recipes

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ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced pimiento-stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

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°.

Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

ARIZONA CHICKEN ROLLS



ARIZONA CHICKEN ROLLS image

Categories     Chicken     Appetizer     Fry

Yield 20 rolls

Number Of Ingredients 4

2.5 lbs Grilled chicken breast - shredded
5 Anaheim chiles - julienned
1/8 lb Cream cheese
1/2 lb Pepperjack cheese - shredded

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



Arizona Chicken image

From Busycooks.About.com. Very good recipe. Quick and easy. I always double the amount of salsa, simply because we like salsa and it just adds to the recipe in taste alone.

Provided by Judith N.

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 tablespoon Dijon mustard
1 tablespoon butter
1/2 cup prepared salsa
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro (to garnish) (optional)

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.

Nutrition Facts : Calories 173, Fat 6.1, SaturatedFat 2.5, Cholesterol 83.2, Sodium 399.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.1, Protein 25.8

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 12

6 breast half, bone and skin removed (blank)s boneless skinless chicken breast halves (1-1/2 pounds)
¼ cup vegetable oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 stalk (blank)s celery ribs, sliced
¼ cup water
¼ cup sliced stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ pound fresh mushrooms, sliced

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.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 9.6 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 30.2 g, SaturatedFat 2 g, Sodium 602.7 mg, Sugar 5.3 g

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY



Creamy Tuscan Chicken Rolls Recipe by Tasty image

These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!

Provided by Katie Aubin

Categories     Lunch

Time 1h

Yield 4 servings

Number Of Ingredients 25

4 boneless, skinless chicken breasts
2 teaspoons pepper, divided
1 tablespoon onion powder
4 teaspoons kosher salt, divided
1 tablespoon garlic powder
8 oz baby spinach
1 cup sun-dried tomato
2 cups canola oil
2 cups panko breadcrumbs
4 large eggs, beaten
1 cup all purpose flour
3 tablespoons unsalted butter
5 cloves garlic, minced
2 medium shallots, diced
2 cups baby spinach
1 ½ tablespoons sun-dried tomato, chopped
¾ cup tomato, diced
2 cups heavy cream
1 tablespoon all purpose flour
1 ½ teaspoons kosher salt
1 teaspoon pepper
¾ cup grated parmesan cheese
1 tablespoon lemon juice
4 cups spaghetti
4 cups green salad, lightly dressed

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



Chicken Arizona image

A workweek's worth of dinner with simple changes (chicken chili and smothered burritos). These meals can also be made with whatever is on hand or regional brands of Hispanic foods, the most important thing is to mix and match. If your family doesn't care for spicy foods, tone down the peppers but if they do you could go wild!

Provided by ayrolynkeady

Categories     One Dish Meal

Time 4h20m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large chicken breasts (or equivalent)
1 (10 ounce) can diced tomatoes with jalapenos (or Green Chilies)
1 (7 3/4 ounce) can el pato jalapeno salsa
1 (3 3/4 ounce) can el pato tomato sauce
1 (4 ounce) can diced green chilies
1 (16 ounce) can black beans with jalapenos and lime juice
1 (8 ounce) package neufchatel cheese
1 (16 ounce) jar salsa
1 (16 ounce) can enchilada sauce
tortilla

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.

Nutrition Facts : Calories 764.5, Fat 40.1, SaturatedFat 18.5, Cholesterol 176.9, Sodium 5976.5, Carbohydrate 55, Fiber 10.8, Sugar 33.1, Protein 51.8

CREAMY TUSCAN CHICKEN ROLLUPS



Creamy Tuscan Chicken Rollups image

Thin chicken breasts filled with sun-dried tomatoes and whipped cream cheese are topped with a creamy basil sauce and served with Idahoan Signature™ Russets Mashed Potatoes.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 50m

Yield 6

Number Of Ingredients 12

¾ cup whipped cream cheese
½ cup thinly-sliced sun-dried tomatoes
½ teaspoon garlic powder
½ teaspoon onion powder
6 each skinless, boneless chicken breasts - halved horizontally and pounded thin
¾ cup heavy whipping cream
2 tablespoons olive oil
⅛ teaspoon salt
⅓ cup grated Parmesan cheese
4 ounces chopped fresh basil
1 pinch salt and pepper to taste
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

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.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 39.4 g, Cholesterol 130.2 mg, Fat 28 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 12.7 g, Sodium 1179.6 mg, Sugar 3 g

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Top Asked Questions

How do you make chicken rolls?
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.
How long do you fry chicken rolls in a frying pan?
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.
How do you wrap a chicken breast for a burritos?
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.
What is the best sauce for chicken rolls?
These chicken rolls are sure to be your family’s new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly.

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