Italian Chicken Rolls Recipes

ITALIAN CHICKEN ROLL-UPS

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.

ITALIAN CHICKEN ROLL-UPS

Steps:

• Preheat oven to 375 degrees.
• Pound chicken breast halves until they are about 1/4 inch thick.
• In a medium mixing bowl, combine the low-fat ricotta cheese, 3 Tbsp grated Parmesan cheese and 1 Tbsp snipped fresh parsley.
• Spoon about 1 1/2 Tbsp of cheese mixture onto each chicken breast.
• Fold in long sides and then roll from short end.
• Place seam side down in sprayed 8 x 8 inch baking dish.
• Measure out 1 cup of sauce; set aside.
• Next pour remaining 2 cups of tomato sauce over stuffed chicken breast.
• Cover baking dish with aluminum foil.
• Bake for 35- 40 minutes or until chicken is no longer pink.
• Remove cover.
• Sprinkle 1/2 cup shredded mozzarella cheese over top.
• Bake an additional 4 to 5 minutes.
• Cook spaghetti according to package directions.
• Heat remaining 1 cup of spaghetti sauce.
• Place single serving of spaghetti on plate with chicken placed on top and some of the remaining heat sauce spooned over top of stuffed chicken breast.
• Serve with extra grated Parmesan cheese.

ITALIAN CHICKEN ROLLS

Steps:

• Grease a 2-quart baking dish. Heat 1 tsp of the oil in a small saucepan over medium heat. Add onion; cook for 3 to 5 minutes or until tender.
• Place each chicken breast between 2 pieces of plastic wrap. Pound lightly until about 1/8 inch thick. Remove plastic wrap.
• Brush tops of chicken breasts with remaining oil. On each chicken breast, place 1 slice of the mozzarella cheese and one-quarter of the cooked onion.
• Combine garlic powder, oregano and pepper in a small bowl. Sprinkle evenly over chicken breasts. Fold in the sides and bottoms of chicken breasts; roll up each piece into a spiral, pressing edges to seal. Place bread crumbs in a shallow bowl; roll chicken roll-ups in crumbs to coat. Place in prepared baking dish. Drizzle broth over chicken. Sprinkle with Parmesan cheese and onion salt. Place 1 tsp of the butter on top of each roll-up.
• Bake in 375F oven for 20 to 25 minutes or until chicken is no longer pink.
• Serve with pasta.

ITALIAN FIVE-CHEESE CHICKEN ROLL-UPS

Steps:

• Heat oven to 400°F.
• Mix first 4 ingredients until blended. Add 1/2 cup shredded cheese; mix well. Shape into 4 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of each breast around filling to completely enclose filling.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce. Cover.
• Bake 30 min. or until chicken is done (165°F). Top chicken with remaining shredded cheese; bake 3 to 5 min. or until melted.

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY

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!