Arizona Chicken Rolls Recipes

Steps:

• In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
• Add the onions and cook, stirring, until caramelized, about 10 minutes.
• Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
• Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
• Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
• Season with salt and pepper.
• Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
• Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
• Refrigerate for 1 hour to set.
• Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
• Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
• Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
• Slice the chicken roll and serve with the sauce and fresh parsley.
• Enjoy!

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°.

Steps:

• Mix together well. Roll in Menlo egg roll wrappers. Rub seem with water or egg white to seal. Deep fry until crispy. Serve with Sweet Jalapeno Dressing.

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
• Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
• To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Steps:

• In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.