STUFFED CHICKEN ROLLS
Stuffed chicken roll-ups with asparagus and cheese and smeared with herby pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!
Provided by Shinee
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C).
- Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
- Slice the cheese into 8 thin slices.
- To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
- To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
- Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
- Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
- Cool slightly, remove the toothpicks and serve.
Nutrition Facts : ServingSize 4 g, Calories 639 kcal, Sugar 2 g, Sodium 1563 mg, Fat 38 g, SaturatedFat 16 g, Carbohydrate 6 g, Fiber 2 g, Protein 67 g, Cholesterol 211 mg
EASY CHICKEN CRESCENT ROLL UPS
This is an easy family recipe made with ingredients you probably already have in your fridge and pantry. Even the pickiest of eaters will love this comfort food!
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Blend together first four ingredients.
- Separate crescent rolls into triangles.
- Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
- Lightly roll in melted butter then roll in crushed croutons.
- Place on un-greased cookie sheet and bake at 350 for 20 minutes.
- If desired, serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the crescent rolls. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.
Nutrition Facts : Calories 295 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 574 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEET AND SAVORY BBQ CHICKEN ROLL-UPS
Try something out of the ordinary with our Sweet and Savory BBQ Chicken Rollups. The green olives and prunes of our Sweet and Savory BBQ Chicken Roll-Ups evoke tagine-style chicken without the tagine. Give your family something new with Sweet and Savory BBQ Chicken Roll-Ups today.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with cumin and pepper.
- Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
SAVORY CHICKEN ROLL-UPS
Another one from the latest John Scheepers catalog. This sounds lovely and can be frozen for later use.
Provided by JenSmith
Categories Lunch/Snacks
Time 1h30m
Yield 8 roulades
Number Of Ingredients 27
Steps:
- Preheat ovent ot 375°F
- For Filling: Saute onions in butter for 3 minutes. Add garlic and mushrooms; cook for 2 minutes. Add the remaining filling ingredints. Add herbs to tast: salt, pepper and tarragon. Set aside.
- Pound chicken breasts until 1/4" thin. Place one TB filling on each breast. Roll and tie with cooking string. Dredge in seasoned flour. Chill for 30 minutes or overnight. In skillet, brown roll-ups in butter for 5 minutes and place in a casserole dish.
- For Sauce: Saute onions, garlic, mushrooms, celery and carrots in oil and butter. Add flour and cook until golden. Add white wine, chicken stock and tomato paste, stirring until smooth. Add thyme, bay leaves, salt and pepper to taste.
- Pour sauce over chicken roll-ups in casserole. Cook, covered, in the oven for 30 minutes. Serve with rice.
- These freeze well, so make extra while greens and veggies are in season.
Nutrition Facts : Calories 541.5, Fat 22.4, SaturatedFat 8.6, Cholesterol 106.1, Sodium 288.5, Carbohydrate 45, Fiber 5.4, Sugar 2.5, Protein 37.5
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