Ham Chicken Rolls Recipes

Steps:

• Preheat oven to 425°. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender. Stir in chicken, ham, Worcestershire sauce, mustard and poppy seeds., Without separating rolls, split rolls in half with a serrated knife. Spread chicken mixture over cut sides of roll bottoms; replace tops. Place on an ungreased baking sheet; brush with melted butter. Bake 5-10 minutes or until lightly browned.

Steps:

• Preheat oven to 400°F (200°C)
• Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
• Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
• Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
• Carefully roll the chicken up.
• Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
• Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
• Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
• Bake for 20 minutes.
• Slice, then serve!
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Finely chop the broccoli florets, and then transfer to a large bowl.
• Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
• In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
• Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
• Season both sides of the chicken liberally with the spice mix.
• Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
• Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
• Repeat with the remaining chicken breasts.
• Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
• Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
• Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
• Fold over the flaps of ham to completely seal the mixture.
• Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
• Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
• Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
• Slice into 1-inch (2-cm) slices, and serve!
• Enjoy!

Steps:

• Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour., In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Freeze option: Freeze cooled chicken roll-up and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or milk if necessary.

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
• Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
• Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Steps:

• Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
• Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.
• Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
• To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.
• *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion.

Steps:

• Season 6 chicken breast halves with garlic powder on both sides.
• Top each chicken breast with a pice of ham;, roll up very tightly. Cover each rolled chicken with bacon and stretch it as much as necessary to coat well; roll up tightly. Secure with wooden toothpicks.
• Grill every roll-up from 15 to 20 min. or until the chicken is well done (Internal temperature 165°F), turning often.
• Meanwhile, in a bowl mix the cream cheese, water, mushrooms and 4 tablespoons of balsamic vinaigrette. Put into a skillet and cook for about 8 minutes, add the mozzarella cheese and stir until melted.
• Remove chicken and discard toothpicks before serving. Serve 1 chicken roll per person over 3 tablespoons of mushroom sauce and steamed vegetables.

Steps:

• Place one chicken breast between plastic wrap or freezer bags and bash it until it is nice and thin -- repeat with the other breast.
• Mix the pepper, five spice and crushed garlic.
• Sprinkle the mixture over both breasts.
• Roll up one slice of ham and place it on the chicken breast.
• Roll the chicken up firmly and fold the ends under.
• Whisk the egg and milk together.
• Coat the chicken with flour (easiest in a freezer bag) shake off the excess.
• Dip in the egg mixture -- shake of the excess.This step will stop the chicken from separating from the spring roll wrapper.
• Place the chicken "roll" diagonally across the spring roll wrapper. Brush some of the egg mixture on the ends of the wrapper.
• Roll the chicken, tucking the ends in as you roll.
• Deep fry in oil until golden brown and cooked through. Don't have the oil too hot -- otherwise the spring roll wrappers will brown before the chicken is cooked.
• Drain on paper towels and then cut on the diagonal.
• Serve on a bed of lettuce with dipping sauces.
• Serve with your favourite sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.