Chicken Rolls Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
• Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
• In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
• Bake in preheated oven for 12 to 15 minutes, or until golden brown.

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:

• 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.

Steps:

• Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
• Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
• Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
• Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
• Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

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 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.

Steps:

• In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

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:

• Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
• Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
• Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
• Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
• Serve summer rolls with dipping sauce on the side.