Creamy Tuscan Chicken Rollups Recipes

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CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.

Categories     dinner     poultry     creamy chicken     tuscan chicken     best chicken breast recipe     best chicken recipe     best chicken dinner     Italian chicken     easy chicken recipe

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Steps:

  • In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  • In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  • Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 380 calories

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

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!

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.

Provided by CAL

Time 30m

Yield 4

Number Of Ingredients 10

12 ounces penne pasta
1 pound skinless, boneless chicken breast
3 teaspoons garlic powder, or to taste, divided
3 teaspoons Italian seasoning, divided
3 tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup chopped sun-dried tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
  • Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
  • Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
  • Serve over pasta.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g

ITALIAN CHICKEN ROLL-UPS



Italian Chicken Roll-Ups image

Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray

Steps:

  • Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.

Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.

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