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
CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
- Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
- Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
- Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
- Enjoy!
CHEESY CHICKEN ROLLS
An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese.
Provided by frog69
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 30.9 g, Cholesterol 171.4 mg, Fat 43.5 g, Fiber 0.5 g, Protein 59.9 g, SaturatedFat 18.7 g, Sodium 1723.8 mg, Sugar 7.8 g
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