STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
TOMATO-STUFFED CHICKEN ROLLS
I love recipes that are low calorie/low fat and just don't taste like it! This tastes a lot like chicken Parmesan. I used fresh basil and shredded asiago cheese on the insides. This recipe is adapted from Better Homes and Garden's editor's top ten Healthy for the Heart Recipes. Posted for Healthy for the Holidays! Be sure to have toothpicks on hand to secure the rolls. Make-Ahead Tip: Prepare chicken rolls as directed and place in baking dish. Cover and chill for up to 12 hours (bake as directed).
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Place each chicken piece between wax paper. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick.
- Top chicken with tomato, cheese, garlic, herbs, and pepper. Fold in long sides of chicken and roll into a spiral. Secure with toothpicks.
- Spray a 2-quart square baking dish with nonstick spray. Set aside.
- In a shallow dish combine egg white and water.
- In another shallow dish combine cornflake crumbs and the 3/4 teaspoon herbs.
- Dip each roll into the egg mixture, then roll in crumb mixture to coat.
- Place coated rolls in prepared dish.
- Bake for 20 to 25 minutes or until chicken is tender and no longer pink.
- Remove toothpicks. If desired, slice rolls; serve with spaghetti sauce over pasta.
Nutrition Facts : Calories 160, Fat 2.3, SaturatedFat 0.8, Cholesterol 70.6, Sodium 147.2, Carbohydrate 3.7, Fiber 0.5, Sugar 1.1, Protein 29.6
CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, mozzarella cheese, tomato, tomato, fresh basil, balsamic vinegar, honey
Provided by Julie Klink
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
- On a cutting board, slice the chicken breasts in half horizontally.
- Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
- Drizzle olive oil over pieces of chicken and season with salt and pepper.
- Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
- Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
- Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
- Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
- Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
- Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
- Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 1 gram, Protein 38 grams, Sugar 34 grams
SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
- Season the chicken breasts with olive oil, pepper, and salt.
- Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
- In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
- Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
- Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
- Serve chicken on top of whole wheat pasta and spinach marinara sauce.
- Enjoy!
CHICKEN-STUFFED TOMATOES
Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. "I came up with this recipe when I had a lot of fresh tomatoes on hand," she relates. "It's great for lunch or dinner with a side salad and some crusty bread."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.
Nutrition Facts : Calories 548 calories, Fat 42g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 826mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
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TOMATO-STUFFED CHICKEN ROLLS - BETTER HOMES & GARDENS
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5/5 (1)Total Time 55 minsServings 8Calories 129 per serving
- Rinse chicken; pat dry with paper towels. Place each breast half between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.
- Combine tomato, Parmesan cheese, the 1/2 teaspoon herb, and pepper in a small bowl. Spread tomato mixture over chicken rectangles. Fold in long sides of each chicken rectangle. Starting from the short side, roll up chicken breasts to enclose filling. Secure with wooden toothpicks.
- Combine the egg white and water in a shallow dish. Combine cornflake crumbs and the 1 teaspoon herb in another shallow dish. Dip each chicken roll into the egg mixture. Roll in the crumb mixture to coat.
- To bake, spray a 3-quart square baking dish with nonstick coating. Place chicken rolls seam side down in dish. Bake in a 400 degree oven for 20 to 25 minutes or until chicken is tender and no longer pink. Remove toothpicks. Slice chicken rolls, if desired, and serve with warm spaghetti sauce over hot cooled pasta. Makes 8 servings.
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