Italian Stuffed Chicken Roll Ups 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 STUFFED CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
• In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
• Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
• Roll up chicken and secure with toothpicks.
• Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
• Place chicken seam-side down on prepared baking sheet.
• Lightly spray chicken with cooking spray (this will help it turn golden brown!).
• Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!

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.