GRILLED CHICKEN INVOLTINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
- In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
- In a separate small bowl, mix together the salt, oregano and red pepper flakes.
- Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
- Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.
THREE-CHEESE CHICKEN ROLL-UPS RECIPE BY TASTY
Here's what you need: garlic, spinach, ricotta cheese, parmesan cheese, chicken breasts, eggs, seasoned breadcrumbs, marinara sauce, mozzarella cheese, fresh basil, salt, pepper
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
- Preheat oven to 450°F (230°C).
- Salt and pepper the chicken breasts, add the cheese mixture, and roll 'em up.
- Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
- Bake for 25 minutes.
- Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
- Enjoy!
Nutrition Facts : Calories 699 calories, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 73 grams, Sugar 5 grams
GRILLED CHICKEN ROLL UPS
I used to buy these from a country store. I moved, so now I make them myself. I use Dale's steak seasoning or moore's.
Provided by betina2929
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Take the chicken breast and roll them til they are flat.
- put a slice of pastrami on the flat chicken breast and than roll it up.
- Wrap the slice of bacon around it use the toothpicks to hold the bacon in place.
- Pour the steak seasoning on it and refrigerate over night.
- Just Cook on the Grill till chicken is done.
GRILLED CHICKEN AND PORTOBELLO LASAGNA ROLLUPS
A different take on lasagna, these rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.
Provided by Rachel Hardy Cunningham
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 9
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
- Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
- Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
- Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
- Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 50.8 g, Cholesterol 74.2 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30 g, SaturatedFat 12.7 g, Sodium 1003.8 mg, Sugar 9.3 g
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