CRESCENT CHICKEN BUNDLES
When I was expecting our third child, this was one of the meals I put in the freezer ahead of time. We now have four kids and they all like these rich chicken pockets. I've also made them with ham or smoked turkey. -Jo Groth, Plainfield, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 363 calories, Fat 21g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 622mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SAUSAGE-STUFFED CHICKEN BREASTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
- Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
- Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
- Remove the chicken rolls to a baking dish.
- Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
- Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
- Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN PARMESAN BUNDLES
Juicy chicken stuffed with a cream cheese and spinach filling and topped with marinara.
Provided by Elyse
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl. Combine softened cream cheese, drained spinach, 1 cup Mozzarella, and Parmesan cheese.
- Season with salt and pepper, to taste.
- Cut each chicken breast in half to make them around 1/4-inch thick.
- Place a few tablespoons of spinach mixture on the widest end of each chicken breast.
- Roll up and secure closed with toothpicks; set aside.
- In a small mixing bowl, whisk eggs; set aside.
- Crush Ritz crackers in a small resealable bag, pour into a small mixing bowl and set aside.
- Dip each chicken bundle in egg until coated, then roll in cracker crumbs and place seam side down in a
- 9 x 13 inch baking dish sprayed with nonstick cooking spray.
- Bake for 30 minutes.
- Remove from oven, carefully remove all toothpicks, and spoon 2 tablespoons of marinara on top of each chicken bundle and top with a sprinkle of the remaining mozzarella cheese.
- Return to the oven and bake for an additional 10 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 757 kcal, Fat 19 g, SaturatedFat 6 g, Cholesterol 116 mg, Sodium 624 mg, Carbohydrate 90 g, Sugar 6 g, Protein 65 mg
CHICKEN-RICE-AND-BLACK-OLIVE-STUFFED LETTUCE BUNDLES
Provided by Molly O'Neill
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken in a food processor and process until chicken forms a smooth paste. Scrape it into a medium-size mixing bowl and stir in the rice, thyme, olives, red pepper, celery, parsley, garlic, lemon zest, salt and pepper.
- Steam the lettuce leaves and the scallions over the lemon garlic liquid just until wilted; this will only take a few seconds. Remove the steaming liquid from the heat. Cut the tapered ends off of the lettuce leaves, leaving a large circle of leaf. Cut out the heavy center stems and overlap the lettuce where the stems were.
- Place a scant 3 tablespoons of the filling in the center of each leaf. Lift the lettuce up around the filling and tie each one with a scallion leaf; they should look like little drawstring bags.
- Place the bundles in a steamer, cover and steam over the liquid for 15 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 2 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH-STUFFED CHICKEN BUNDLES
Fill these Spinach-Stuffed Chicken bundles with cream cheese and shredded mozzarella. This spinach-stuffed chicken is likely to please everyone.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, spinach, mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
- Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
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