CRISPY BUFFALO CHICKEN ROLL-UPS
These winning chicken rolls, with their crunchy cornflake crust, are so easy to fix but look like I fussed. My family and friends absolutely love them! -Lisa Keys, Middlebury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 764mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g 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
CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO
These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them! -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
CRISPY FRIED CHICKEN SPRING ROLLS
This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.
Provided by Noo8820
Categories Lunch/Snacks
Time 50m
Yield 30 spring rolls-approx
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
- Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
- Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
- Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
- Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
- Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.
CRISPY EGG ROLLS
This is my mom's best eggroll recipe. This recipe seriously spoiled me because I've never been able to enjoy any other eggrolls anywhere! The brand of eggroll wrapper is ABSOLUTELY KEY in this recipe! It looks like a lot of steps, but most of them are how to roll an eggroll :D
Provided by swingncocoa
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinate sliced chicken for 5-10 minutes.
- Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
- Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
- Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
- Beat egg white in a bowl until fluffy.
- Separate eggroll wrappers and store under a towel to prevent drying.
- On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
- Gently but tightly roll about halfway up.
- Fold side corners toward the middle.
- Continue rolling up and leave about 2 inches unrolled.
- Brush a small amount of egg white on the exposed corner and finish rolling.
- Fry eggrolls until crispy golden brown.
- Remove and place on paper towels to drain.
Nutrition Facts : Calories 303, Fat 10.8, SaturatedFat 2.5, Cholesterol 48.2, Sodium 1476.7, Carbohydrate 29.9, Fiber 4.8, Sugar 6.6, Protein 22.6
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!
CRISPY ORANGE-CHICKEN SPRING ROLLS
I am really interested in trying this. They look delicious! This was found in Body & Soul magazine. If you try it, please review it! I am anxious to see how it turns out.
Provided by jovigirl
Categories Chicken Breast
Time 55m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
- In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.
Nutrition Facts : Calories 56.7, Fat 2.1, SaturatedFat 0.2, Cholesterol 11, Sodium 64.7, Carbohydrate 4.7, Fiber 0.9, Sugar 2.9, Protein 5
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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- Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
- Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
- Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
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