Chicken Rolls Stuffed With Rice Lemon And Herbs Recipes

STUFFED CHICKEN ROLLS

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°.

CHICKEN ROLLS STUFFED WITH RICE, LEMON AND HERBS

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.

CHICKEN 'N' RICE FILLED CABBAGE ROLLS

Steps:

• Bring 6 cups water to a boil in Dutch oven over high heat.
• Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
• Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
• Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
• Cook, uncovered 10 minutes, stirring occasionally.
• Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
• Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
• Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
• Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
• Cover dish with foil. Bake 1 hour 15 minutes or until very tender.