CHICKEN ROLL UPS
Chicken Roll Ups - chicken, cheese, milk, chicken soup and crescent rolls - Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!
Provided by Plain Chicken
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray.
- Mix together milk, soup and cheese - set aside.
- Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
- Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
- Bake for 30 minutes or until bubbly.
GARLIC CHEESE CHICKEN ROLLUPS
This is a quick, easy and tasty meal - my husband's favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!
Provided by Wendy Neff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.4 g, Cholesterol 138.2 mg, Fat 26.1 g, Fiber 1.5 g, Protein 40.6 g, SaturatedFat 9.8 g, Sodium 1080.6 mg, Sugar 1.8 g
CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY
Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams
CHICKEN ROLL-UPS
Make and share this Chicken Roll-Ups recipe from Food.com.
Provided by morelhunter
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-inch thickness.
- Place a slice of ham and cheese on each piece of chicken.
- Roll up from a short side and tuck in ends; secure with a toothpick.
- In a shallow bowl, mix crumbs, grated cheese and parsley.
- Pour milk into another bowl.
- Dip chicken rolls in milk, then roll in crumb mixture.
- Wrap and freeze roll-ups for up to 2 months.
- To use frozen chicken--completely thaw in the refrigerator.
- Unwrap roll-ups and place on a greased baking sheet.
- Spritz with nonstick cooking spray.
- Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Nutrition Facts : Calories 253, Fat 9.3, SaturatedFat 4.5, Cholesterol 93, Sodium 507.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 32.3
VEGETABLE STUFFED CHICKEN ROLLS
"I've been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning." -Virgina Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN & VEGETABLE ROLL-UPS
The original recipe came from a Favorite Brand Name book "Incredibly Easy Chicken". I have made some changes to fit my DH and my tastes.
Provided by mama smurf
Categories Lunch/Snacks
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cream cheese, mayonnaise, mustard and black pepper in a small bowl; stir until well blended.
- Spread cream cheese mixture evely onto each tortilla leaving about a 1/2 inch border.
- Divide chicken, carrot, bell pepper and green onions evely over cream cheese leaving about a 1 1/2 inch border on cheese mixture at one end of each tortilla.
- Roll up each tortilla in a jelly-roll fashion. Cut into 1 1/2 inch thick slices.
- Refrigerate till ready to eat.
CHICKEN ROLL-UPS WITH VEGETABLES
My family loves this versatile recipe. It is pretty healthy and so delicious!! Even my 4 and 9 yr olds ask for seconds!! The cream cheese stays intact and everything is juicy and tasty!!
Provided by dorkshmo
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 oz cream cheese and 1/4 spinach at the short end of each flattened chicken breast.
- Roll and secure with toothpicks, place in heated oil in large sautee pan and brown on each side.
- Pour liquids and veggies into pan and season to taste.
- Simmer, covered, over medium-low heat for 30 minutes,remove toothpicks, and serve!
- Substitutions: You can top the veggies with parmesan cheese, add other veggies to the pan, substitute the cream cheese for cheddar or mozzarella -- the possibilities are endless!
Nutrition Facts : Calories 452.5, Fat 30.8, SaturatedFat 11.3, Cholesterol 124, Sodium 408.6, Carbohydrate 7.4, Fiber 2, Sugar 3.2, Protein 36.6
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- In a large bowl add the cream cheese, peppers, green onions, chicken, cheese, black pepper and using a spatula mix until well combined.
- Spread about 1/2 cup of the chicken and veggie mixture evenly over the flatbread.Roll the flatbread to form a wrap as tight as you can. Take a sharp knife and cut into 1 inch pieces, each wrap should give you about 8 slices. There should be enough chicken mixture for the 7 flatbreads in the package.
- Place the rollups on the baking sheet. Bake for about 10 minutes or until the cheese starts to melt and the rollups start to turn golden brown.
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