Baked Chicken Rolls With Cheese Recipes

BAKED CHICKEN ROLLS WITH CHEESE

Steps:

• Preheat oven to 400°F. Lightly grease small baking sheet.
• Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place 1 cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with olive oil. Dip into breadcrumb mixture, pressing crumbs to adhere. Arrange chicken rolls seam side down on prepared baking sheet. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Bake chicken until cooked through and coating is crisp, about 15 minutes.

PESTO CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

CORDON BLEU CHICKEN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
• Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
• To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

BAKED MOZZARELLA CHICKEN ROLLS

Steps:

• Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
• Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
• Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
• Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

GARLIC CHEESE CHICKEN ROLLUPS

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.

CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY

Steps:

• In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
• Add the onions and cook, stirring, until caramelized, about 10 minutes.
• Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
• Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
• Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
• Season with salt and pepper.
• Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
• Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
• Refrigerate for 1 hour to set.
• Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
• Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
• Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
• Slice the chicken roll and serve with the sauce and fresh parsley.
• Enjoy!