Margarets Chicken Roll Ups Recipes

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

Steps:

• Flatten chick to 1/3 inch thickness.
• Place one cheese slice on each piece of chicken and roll-up tightly then secure with toothpick.
• Place flour, beaten eggs, and bread crumbs in separate shallow bowls.
• Coat chicken with flour, then dip in eggs, then coat with bread crumbs.
• Place seam side down in an ungreased 2-3 quart baking dish.
• Cobmine the butter and oregano and drizzle over the chicken.
• Bake uncovered at 350 degrees for 40-50 minutes or until chicken juices run clear (180 degrees).
• Discard toothpicks before serving.

Steps:

• Pound chicken breasts flat.
• Place 1 oz of the cream cheese and 1 oz of the green chiles in the center of each breast.
• Roll up.
• Wrap each breast with 1 slice of bacon in a spiral fashion. Use toothpicks to secure if needed.
• Place chicken in a 9x13 baking pan.
• In bowl, combine soup,mayonnaise, milk, lemon juice, red pepper flakes, salt and pepper.
• Pour mixture over chicken and bake at 325 degrees for 1 hour or until done.

Steps:

• Heat oven to 350ºF.
• Place chicken, top-sides down, on cutting board; cover with ham and cheese. Starting at one short end of each, roll up tightly. Secure with wooden toothpicks.
• Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides. Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with margarine.
• Bake 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.

Steps:

• Melt cream cheese slightly in a microwave. Mix with shredded chicken.
• Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
• Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
• Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
• Enjoy!

Steps:

• Flatten chicken to 1/4 inch thickness.
• Place 3 slices of pepperoni and 1 slice of cheese on each.
• Roll up tightly and secure with toothpicks.
• Place in greased 11 inch x 7 inch x 2 inch baking dish.
• Spoon pizza sauce over rollups.
• Cover and bake at 350* for 35 to 40 minutes.
• Uncover, top with remaining cheese.
• Bake 5- 10 minutes longer or until cheese is melted.
• Sprinkle with parsley if desired.
• Serves 4.

Steps:

• PREHEAT oven to 400°F Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
• PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.
• BAKE 30 minute or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 minute or until cheese is melted.