CRISPY BAKED CHICKEN SPRING ROLLS
This quick and easy appetizer or snack is filled with a hearty mix of ground chicken, sliced shitakes, and tons of garlic and ginger.
Provided by Kelly Senyei
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.
- Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
- Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
- Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)
- Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.
Nutrition Facts : ServingSize 1 Spring Rolls, Calories 138 kcal, Carbohydrate 14 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 34 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 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
CRISPY FRIED CHICKEN SPRING ROLLS
This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.
Provided by Noo8820
Categories Lunch/Snacks
Time 50m
Yield 30 spring rolls-approx
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
- Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
- Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
- Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
- Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
- Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.
CRISPY BUFFALO CHICKEN ROLL-UPS
These winning chicken rolls, with their crunchy cornflake crust, are so easy to fix but look like I fussed. My family and friends absolutely love them! -Lisa Keys, Middlebury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 764mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
CHEESY CHICKEN ROLLS
An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese.
Provided by frog69
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
- Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
- In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
- Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 30.9 g, Cholesterol 171.4 mg, Fat 43.5 g, Fiber 0.5 g, Protein 59.9 g, SaturatedFat 18.7 g, Sodium 1723.8 mg, Sugar 7.8 g
CRISPY CHICKEN STRIPS
This is the best chicken recipe. My husband and children ask for this over and over again.
Provided by DDICKERSON
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g
CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO
These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them! -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
CRISPY CHICKEN ROLL-UPS
Saltines deliver a satisfying crunch, while ham and Swiss make up the savory, melty filling in this chicken that rocks (and rolls).
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place chicken, top-sides down, on cutting board; cover with ham and cheese. Starting at one short end of each, roll up tightly. Secure with wooden toothpicks.
- Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides. Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with margarine.
- Bake 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 160 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 34 g
CRISPY EGG ROLLS
This is my mom's best eggroll recipe. This recipe seriously spoiled me because I've never been able to enjoy any other eggrolls anywhere! The brand of eggroll wrapper is ABSOLUTELY KEY in this recipe! It looks like a lot of steps, but most of them are how to roll an eggroll :D
Provided by swingncocoa
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinate sliced chicken for 5-10 minutes.
- Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
- Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
- Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
- Beat egg white in a bowl until fluffy.
- Separate eggroll wrappers and store under a towel to prevent drying.
- On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
- Gently but tightly roll about halfway up.
- Fold side corners toward the middle.
- Continue rolling up and leave about 2 inches unrolled.
- Brush a small amount of egg white on the exposed corner and finish rolling.
- Fry eggrolls until crispy golden brown.
- Remove and place on paper towels to drain.
Nutrition Facts : Calories 303, Fat 10.8, SaturatedFat 2.5, Cholesterol 48.2, Sodium 1476.7, Carbohydrate 29.9, Fiber 4.8, Sugar 6.6, Protein 22.6
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
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
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!
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