Ham And Cheese Chicken Turnovers Recipes

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HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY



Ham & Cheese Chicken Rollups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, ham, provolone cheese, flour, eggs, breadcrumb, broccoli floret, olive oil, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
1 teaspoon salt, for chicken
¼ teaspoon pepper, for chicken
1 teaspoon garlic powder
4 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumb
3 cups broccoli floret
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 400°F (200°C)
  • Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
  • Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
  • Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
  • Carefully roll the chicken up.
  • Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
  • Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
  • Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
  • Bake for 20 minutes.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams

HAM AND CHEESE STUFFED CHICKEN BREASTS



Ham and Cheese Stuffed Chicken Breasts image

There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 8- to 10-ounce boneless skinless chicken breast halves
2 tablespoons Dijon mustard
4 slices deli ham, each slice halved (about 3 ounces)
4 thin slices provolone (about 2 1/2 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth
1 tablespoon unsalted butter
1 tablespoon chopped fresh herbs, such as parsley, chives or dill
1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
  • Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
  • Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
  • Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
  • Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
  • Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
  • Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

HAM, CHEESE & MUSHROOM TURNOVERS



Ham, cheese & mushroom turnovers image

A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got

Provided by Good Food team

Time 1h40m

Yield Makes 4

Number Of Ingredients 9

250ml milk
1 tbsp each butter and flour, mixed to a paste, plus extra for dusting
140g button mushroom , cut into quarters
1 tbsp olive oil
140g ham , chopped into small pieces
85g leftover cheese (amount will vary according to type - go with your taste buds), cut into small pieces
1 tbsp chopped herbs - tarragon, parsley and chives all work well
500g block puff pastry
1 egg , beaten

Steps:

  • The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
  • Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
  • Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.

Nutrition Facts : Calories 752 calories, Fat 55 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.78 milligram of sodium

CHICKEN, HAM, AND CHEESE ROLL-UPS



Chicken, Ham, and Cheese Roll-Ups image

This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

8 thin chicken cutlets (about 1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons honey mustard
4 slices deli ham (about 4 ounces total), halved lengthwise
12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
1 package (10 ounces) frozen peas
1 tablespoon butter
3/4 cup couscous

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
  • Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
  • Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Nutrition Facts : Calories 544 g, Fat 15 g, Fiber 4 g, Protein 60 g

TINY CHICKEN TURNOVERS



Tiny Chicken Turnovers image

These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

Provided by Amanda Andrews

Categories     Appetizers and Snacks     Pastries

Yield 15

Number Of Ingredients 13

3 tablespoons chopped onion
3 tablespoons butter
1 ¾ cups shredded, cooked chicken meat
3 tablespoons chicken stock
¼ teaspoon garlic salt
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Steps:

  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  • Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g

CREAMY HAM TURNOVERS



Creamy Ham Turnovers image

Prepared pizza crust makes these tasty turnovers a time-saver. "The golden-brown bundles look like you fussed, but they're very simple," says Earnestine Jackson of Beaumont, Texas.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 ounces reduced-fat cream cheese, softened
2 tablespoons fat-free milk
1 teaspoon dill weed
1 cup cubed fully cooked lean ham
2 tablespoons diced onion
1 celery rib, diced
2 tablespoons diced pimientos
1 tube (13.8 ounces) refrigerated pizza crust
1 egg white, beaten

Steps:

  • In a large bowl, beat cream cheese, milk and dill until blended. Stir in the ham, onion, celery and pimientos. Roll out pizza dough into a 12-in. x 10-in. rectangle; cut in half lengthwise and widthwise. Place on a baking sheet coated with cooking spray., Divide ham mixture evenly between the four rectangles. Fold opposite corners over ham mixture; pinch to seal. Brush with egg white. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 308 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 967mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

HAM AND CHEESE TURNOVERS



Ham and Cheese Turnovers image

These turnovers can be assembled, wrapped tightly, and then refrigerated up to 12 hours in advance. Once cooked, they will last for up to 5 days in the refrigerator if sealed tightly in bags or containers. Reheat in 350 F oven until warm.

Provided by bobmandyg

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1 (1 lb) package refrigerated pizza dough
8 ounces deli ham, thinly sliced
4 ounces swiss cheese, thinly sliced
1/2 yellow onion, cut into thin rings

Steps:

  • Heat oven to 400 F.
  • Roll the pizza dough into a 14 inch circle and cute into 8 triangles.
  • Stack a piece of ham, cheese, and onion on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.).
  • Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp; about 20 minutes.

Nutrition Facts : Calories 205.9, Fat 12.8, SaturatedFat 6.7, Cholesterol 58.4, Sodium 794.3, Carbohydrate 5.1, Fiber 0.9, Sugar 1, Protein 17.2

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