Shortcut Stuffed Chicken Rolls With Veggies Recipes

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender.
• Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
• Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
• Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY

Steps:

• In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
• Add mushrooms and cook off the moisture.
• Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
• Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
• Serve immediately with hoisin sauce or sauce of choice.
• Enjoy!

VEGETABLE STUFFED CHICKEN ROLLS

Steps:

• Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.

STOVE TOP STUFFED CHICKEN ROLLS

Steps:

• Preheat oven to 400°.
• Combine stuffing mix and water in large bowl and let stand for 5 minutes.
• Stir in eggs.
• Pound chicken breasts to 1/4" thickness.
• Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
• Roll up from one of the short sides to enclose stuffing.
• Place seam side down in 13x9 baking pan.
• Mix together soup and milk and pour over chicken.
• Sprinkle with paprika.
• Bake for 30 minutes or until chicken is done.

CHEESY CHICKEN PARMESAN-STUFFED ROLLS RECIPE BY TASTY

Steps:

• Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
• Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
• Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
• Preheat oven to 425°F (220°C).
• Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
• Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
• Let cool slightly, sprinkle with chopped fresh basil, and serve.
• Enjoy!

SHORTCUT STUFFED CHICKEN ROLLS WITH VEGGIES

Steps:

• Shake the chicken in the shak'n bake.
• Combine stuffing mix & water.
• When moistened spoon over the chicken pieces and roll up securing end with a toothpick
• Place seam side down on a foil lined baking sheet
• Toss the veggies in the salad dressing and place them along side the chicken roll ups
• Bake in 400F for 30 minutes, turn the veggies after l5 minutes