ITALIAN CHICKEN ROLL-UPS
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.
Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Provided by Katie Aubin
Categories Lunch
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
- Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
- Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
- Chill the chicken rolls in the fridge for 30-60 minutes.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
- Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
- Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
- Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
- Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
- Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
- Enjoy!
ITALIAN CHICKEN ROLL-UPS
Make and share this Italian Chicken Roll-Ups recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Pound chicken breast halves until they are about 1/4 inch thick.
- In a medium mixing bowl, combine the low-fat ricotta cheese, 3 Tbsp grated Parmesan cheese and 1 Tbsp snipped fresh parsley.
- Spoon about 1 1/2 Tbsp of cheese mixture onto each chicken breast.
- Fold in long sides and then roll from short end.
- Place seam side down in sprayed 8 x 8 inch baking dish.
- Measure out 1 cup of sauce; set aside.
- Next pour remaining 2 cups of tomato sauce over stuffed chicken breast.
- Cover baking dish with aluminum foil.
- Bake for 35- 40 minutes or until chicken is no longer pink.
- Remove cover.
- Sprinkle 1/2 cup shredded mozzarella cheese over top.
- Bake an additional 4 to 5 minutes.
- Cook spaghetti according to package directions.
- Heat remaining 1 cup of spaghetti sauce.
- Place single serving of spaghetti on plate with chicken placed on top and some of the remaining heat sauce spooned over top of stuffed chicken breast.
- Serve with extra grated Parmesan cheese.
Nutrition Facts : Calories 208, Fat 4.6, SaturatedFat 2.1, Cholesterol 78, Sodium 815.7, Carbohydrate 9.4, Fiber 1.9, Sugar 5.3, Protein 31.9
ITALIAN CHICKEN ROLLS
Filled with mozzarella cheese, these chicken rolls are delicious! You could replace the chicken broth by dried cherry. I serve this with fettucine or white rice.
Provided by Redsie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 2-quart baking dish. Heat 1 tsp of the oil in a small saucepan over medium heat. Add onion; cook for 3 to 5 minutes or until tender.
- Place each chicken breast between 2 pieces of plastic wrap. Pound lightly until about 1/8 inch thick. Remove plastic wrap.
- Brush tops of chicken breasts with remaining oil. On each chicken breast, place 1 slice of the mozzarella cheese and one-quarter of the cooked onion.
- Combine garlic powder, oregano and pepper in a small bowl. Sprinkle evenly over chicken breasts. Fold in the sides and bottoms of chicken breasts; roll up each piece into a spiral, pressing edges to seal. Place bread crumbs in a shallow bowl; roll chicken roll-ups in crumbs to coat. Place in prepared baking dish. Drizzle broth over chicken. Sprinkle with Parmesan cheese and onion salt. Place 1 tsp of the butter on top of each roll-up.
- Bake in 375F oven for 20 to 25 minutes or until chicken is no longer pink.
- Serve with pasta.
Nutrition Facts : Calories 364.9, Fat 17.9, SaturatedFat 7.9, Cholesterol 103.5, Sodium 517.9, Carbohydrate 12, Fiber 0.9, Sugar 1.8, Protein 37.2
ITALIAN CHICKEN AND SAUSAGE ROLLS
The flavors in this dish are not subtle, but zesty and hearty. It's simple to make, and great to serve family or dinner guests.
Provided by Geema
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pound chicken flat until very thin.
- I place my chicken in a zip lock bag while pounding to keep the mallet from sticking to the chicken.
- Remove skins from sausage, unless you have bulk sausage.
- In large skillet, cook sausage until done.
- Pour off most of the fat, leaving drippings in pan.
- Spread 1/4 of the sausage on each chicken breast and place a cheese stick at one end of the flattened chicken.
- Roll up the chicken over the cheese, then fold in the sides continuing to roll the chicken breasts like an egg roll,encasing sausage and cheese.
- In a bowl, mix flour, salt and oregano.
- Dredge chicken rolls in mixture.
- In pan drippings, brown chicken on all sides over medium heat.
- You do not have to cook completely, just brown.
- Remove chicken from pan.
- Add olive oil to skillet; then saute onion, peppers, and mushrooms for 1-2 minutes.
- Add chicken rolls to skillet, then tomatoes, red pepper flakes wine, basil and pepper.
- Cover and simmer 25 to 30 minutes.
Nutrition Facts : Calories 659.6, Fat 40.1, SaturatedFat 12.8, Cholesterol 137.1, Sodium 1231.4, Carbohydrate 19.2, Fiber 2.9, Sugar 6.2, Protein 49.4
ITALIAN-STYLE ROLLS
I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h22m
Yield 8 buns
Number Of Ingredients 7
Steps:
- Place the kneader attachment onto the stand mixer.
- Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
- In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
- When the yeast has proofed add to the bowl along with 3/4 cup warm water.
- Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
- Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
- Shape into a ball (the dough will come together nicely after resting).
- Place into a large greased deep glass bowl.
- Cover and let rise for about 60-90 minutes.
- To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
- Punch down dough and slice in half.
- Slice each half into 4 even pieces.
- Shape each piece into a round ball.
- Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
- Cover and let rise 30-40 minutes.
- Bake at 375 for about 22 minutes or until light golden brown.
Nutrition Facts : Calories 237.1, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.9, Carbohydrate 44.4, Fiber 1.8, Sugar 2.2, Protein 6.2
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ITALIAN STUFFED CHICKEN ROLL-UPS - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 40 minsCategory DinnerCalories 248 per serving
- In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
- Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
BAKED MOZZARELLA CHICKEN ROLLS RECIPE - PINCH OF YUM
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4.8/5 (87)Calories 289 per servingCategory Dinner
- Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
- Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
- Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
- Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.
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