SOUTHERN CHICKEN ROLL-UPS
This is one of my favorite ways to cook chicken because it tastes so good and it doesn't take long to prepare. I like to serve it with rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat. , In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear.
Nutrition Facts : Calories 284 calories, Fat 13g fat (0 saturated fat), Cholesterol 94mg cholesterol, Sodium 157mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN ROLL-UPS
Make and share this Chicken Roll-Ups recipe from Food.com.
Provided by morelhunter
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-inch thickness.
- Place a slice of ham and cheese on each piece of chicken.
- Roll up from a short side and tuck in ends; secure with a toothpick.
- In a shallow bowl, mix crumbs, grated cheese and parsley.
- Pour milk into another bowl.
- Dip chicken rolls in milk, then roll in crumb mixture.
- Wrap and freeze roll-ups for up to 2 months.
- To use frozen chicken--completely thaw in the refrigerator.
- Unwrap roll-ups and place on a greased baking sheet.
- Spritz with nonstick cooking spray.
- Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Nutrition Facts : Calories 253, Fat 9.3, SaturatedFat 4.5, Cholesterol 93, Sodium 507.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 32.3
SAN ANTONIO CHICKEN ROLL UPS
Grilled chicken breasts stuffed with Jack cheese and jalapeno peppers, and wrapped with bacon.
Provided by Carol Didier
Categories Chicken Breasts
Yield 5
Number Of Ingredients 7
Steps:
- Soak skewers in water for 1 hour.
- Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
- Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
- Grill over medium heat until done.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 2.4 g, Cholesterol 125.6 mg, Fat 35.4 g, Fiber 0.9 g, Protein 38.5 g, SaturatedFat 15.7 g, Sodium 1266.1 mg, Sugar 1 g
SAN ANTONIO CHICKEN ROLL UPS
Grilled chicken breasts stuffed with Jack cheese and jalapeno peppers, and wrapped with bacon.
Provided by Allrecipes Member
Categories Chicken Breasts
Yield 5
Number Of Ingredients 7
Steps:
- Soak skewers in water for 1 hour.
- Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
- Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
- Grill over medium heat until done.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 2.4 g, Cholesterol 125.6 mg, Fat 35.4 g, Fiber 0.9 g, Protein 38.5 g, SaturatedFat 15.7 g, Sodium 1266.1 mg, Sugar 1 g
ITALIAN CHICKEN ROLL-UPS
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
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.
GENERAL TSO'S CHICKEN ROLL RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, snap peas, medium carrot, sesame oil, garlic, fresh ginger, chicken stock, sugar, chili flakes, rice vinegar, dark soy sauce, tomato paste, cornstarch, canola oil, corn starch, white rice, sesame seeds, scallions
Provided by Frank Tiu
Categories Dinner
Yield 3 servings
Number Of Ingredients 20
Steps:
- Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch (½ cm) thick, then season both sides with salt and pepper.
- Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
- Chill the chicken rolls in the refrigerator for at least 30 minutes.
- Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
- Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
- Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Unwrap the chicken, then roll in the cornstarch until evenly coated.
- Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
- Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
- Nutrition Calories: 3534 Fat: 359 grams Carbs: 68 grams Fiber: 3 grams Sugars: 17 grams Protein: 19 grams
- Enjoy!
SAN ANTONIO CHICKEN
Make and share this San Antonio Chicken recipe from Food.com.
Provided by Barbara Gross
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in frying pan, add onion and saute until just turning brown.
- Add chicken and saute on both sides until just turning brown.
- Add a can of green enchilada sauce, cover and put in a 350 degree oven.
- Bake about 30 minutes or until done.
- Sprinkle with grated cheese, let melt and serve.
CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, mozzarella cheese, tomato, tomato, fresh basil, balsamic vinegar, honey
Provided by Julie Klink
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
- On a cutting board, slice the chicken breasts in half horizontally.
- Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
- Drizzle olive oil over pieces of chicken and season with salt and pepper.
- Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
- Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
- Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
- Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
- Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
- Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
- Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 1 gram, Protein 38 grams, Sugar 34 grams
CHICKEN TACO ROLL-UPS
Provided by Six Sisters Stuff
Number Of Ingredients 11
Steps:
- In a bowl, mix together, the shredded chicken, cream cheese, Mexican cheese, salsa, and onions with a hand mixer.
- Add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed.
- Spread a thin layer over a tortilla and roll the tortilla up.
- Cut into 1 inch bites.
- Refrigerate until ready to serve.
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