SWEET & SPICY ASIAN CHICKEN PETITES
We love Asian flavors and finger foods. Using chicken, crescent rolls, Sriracha and chili sauce, I made an appetizer that encourages second helpings. -Jeanette Nelson, Bridgeport, WV
Provided by Taste of Home
Time 35m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add red pepper, green onions and garlic; cook and stir 3-5 minutes or until vegetables are tender. Stir in chicken, teriyaki sauce, grapefruit juice, sesame oil and chili sauce. Remove from heat; cool slightly., Unroll crescent dough into one long rectangle; press perforations to seal. Roll dough into a 12-in. square; cut into sixteen 3-in. squares. Place 1 tablespoon chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball., Place on ungreased baking sheets, seam side down. Brush tops with remaining olive oil; sprinkle with sesame seeds. Bake 10-12 minutes or until golden brown. Serve warm with sweet chili sauce. Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 97 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
ASIAN CHICKEN SALAD WRAPS
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY
Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams
GARLIC CHEESE CHICKEN ROLLUPS
This is a quick, easy and tasty meal - my husband's favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!
Provided by Wendy Neff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
- Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.4 g, Cholesterol 138.2 mg, Fat 26.1 g, Fiber 1.5 g, Protein 40.6 g, SaturatedFat 9.8 g, Sodium 1080.6 mg, Sugar 1.8 g
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
CHINESE CHICKEN ROLL-UPS
Make and share this Chinese Chicken Roll-Ups recipe from Food.com.
Provided by Mika G.
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix hoisin sauce, soy sauce, brown sugar and corn starch.
- Spray a large skillet with cooking spray.
- Add garlic and chicken, cook until chicken is cooked through.
- Add cole slaw mix and cook 5 minutes until wilted.
- Add sauce to skillet and cook until heated through.
- Meanwhile, heat tortillas according to package instructions.
- Just before serving, add chow mein noodles to the skillet, and stir to combine.
- Serve by spooning chicken mixture over tortillas and rolling up burrito-style.
Nutrition Facts : Calories 549.1, Fat 25.5, SaturatedFat 5.8, Cholesterol 68.6, Sodium 1739.8, Carbohydrate 55.6, Fiber 3.8, Sugar 17.8, Protein 25.1
ASIAN CHICKEN ROLL-UPS RECIPE
Provided by LaurenCocch16
Number Of Ingredients 10
Steps:
- 1) In small bowl, beat peanut butter, teriyaki baste, brown sugar, water & oil with wire whisk until smooth. 2) Spread about 1 1/2 Tbsp peanut butter mixture over each tortilla. 3) Top each with 2 slices chicken, 1/3 cup lettuce, 1/3 cup carrots, and 2 Tbsp cilantro. 4) Roll up tortillas.
ASIAN CHICKEN ROLL-UPS
Number Of Ingredients 9
Steps:
- 1. Beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil in small bowl with wire whisk until smooth.2. Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.1 ROLL-UP: Calories 280 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 25mg: Sodium 630mg Carbohydrate 35g (Dietary Fiber 4g) Protein 16g o % Daily Value: Vitamin A 100% Vitamin C 10% Calcium 8% Iron 14% o Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat o Carbohydrate Choices: 2together timeFill an empty shoe box with several small objects from around the house. Without looking, have each family member pick an object from the box and tell a story about it.
Nutrition Facts : Nutritional Facts Serves
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