Cheese-Stuffed Chicken Rolls
Tomato-Stuffed Chicken Rolls
Involtini Di Pollo (Stuffed Chicken Breasts)
Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia
Onion Gravy
Stuffed Chicken Rolls
Cheese-Stuffed Chicken Rolls
Provided by Better Homes and Gardens
Cook your family's favorite rice combo and sugar snap peas to serve
along with these delectable chicken rolls for a meal that's anything
but ordinary.
Bake: 20 min.
Prep: 30 min.
2 tablespoons dried tomatoes (not oil pack)
4 medium skinless, boneless chicken breast halves (about 12 ounces
total)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
1/2 teaspoon paprika
1 egg
4 ounces sharp cheddar cheese
1/2 to 1 teaspoon dried fines herbes or leaf sage, crushed
1 tablespoon margarine or butter, melted
In small bowl place dried tomatoes. Add enough boiling water to cover; soak for
10 minutes. Drain and pat dry with paper towels. Finely chop; set aside. Place
each chicken breast half between 2 pieces of plastic wrap. Working from center
to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch
thickness. Remove plastic wrap. In a small shallow bowl combine the flour,
salt, and pepper. In another small shallow bowl combine the bread crumbs,
Parmesan cheese, and paprika. In another small bowl slightly beat the egg.
Cut cheddar cheese into four 3x1x1/2-inch pieces. Place a cheese stick on each
pounded chicken breast half. Sprinkle each with some of the chopped dried
tomatoes and dried herbs. Fold in the sides of each chicken breast and roll up
tightly. Roll in flour mixture, egg, and then bread crumb mixture. Arrange
chicken rolls, seam side down, in a 2-quart rectangular baking dish. Drizzle
chicken rolls with melted margarine or butter. Bake, uncovered, in a 350 degree
F. oven for 20 to 25 minutes or until chicken is tender and no longer pink.
Makes 4 servings. Make-Ahead Tip: To make ahead, cover and chill chicken rolls
in baking dish for up to 4 hours.
Source: http://health.yahoo.com/recipe/?f=bhg%20recipe&id=r052245
Tomato-Stuffed Chicken Rolls
Source: Better Homes and Gardens
Makes 8 servings
Prep: 35 minutes
Cook: 20 minutes
8 small skinless, boneless chicken breast halves (about 1-1/2 lbs.
total)
2 medium tomatoes, seeded and chopped (about 1 cup)
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, oregano, or basil, crushed
1/4 teaspoon pepper
1 beaten egg white
1 tablespoon water
2/3 cup cornflake crumbs
1 teaspoon dried Italian seasoning, oregano, or basil, crushed
Nonstick spray coating
Purchased low-fat spaghetti sauce, warmed (optional)
Hot cooked herb linguine or other pasta (optional)
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.
Source:
http://ww4.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=R016272
Involtini Di Pollo (Stuffed Chicken Breasts)
Recipe By : The Little Dishes of Italy: Antipast
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Poultry
Italian
1 large chicken breast -- bone, skin & halve
For the stuffing:
1 cup Italian bread remove crust; shred
1/2 cup chicken stock
2 teaspoons unsalted butter
3 green onions white & 1" green thinly sliced
1 teaspoon fresh sage chop, or 1/2 tsp. dry
1 teaspoon fresh Italian parsley chopped
Salt
freshly milled black pepper
2 slices boiled ham
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour heaping
1 cup chicken stock
1/4 cup dry white wine
fresh Italian parsley chopped for garnish
Preheat an oven to 350 degrees F. Place each chicken breast half between two
sheets of waxed paper. Using a meat mallet or the dull side of a cleaver
blade, press down and then push out from the center of each breast half,
flattening it out evenly. Do not over pound or the breasts will break apart.
To make the stuffing: soak the bread in the stock until it is softened, two to
three minutes. Meanwhile, in a skillet melt the butter over medium heat. Add
the green onions and saute, until softened but not browned, about three
minutes. Place the green onions in a mixing bowl. Squeeze the excess stock
from the bread; discard the stock. Add the bread to the bowl, along with the
sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
Place a slice of ham on each of the flattened chicken breast halves. Divide
the bread stuffing between the two breasts, spreading it over the ham. Roll up
each breast from a narrow end; the opposite end should remain uncovered and
slightly overlap the roll. Tuck in any stuffing that may have leaked out of
the ends; the ham slice will prevent stuffing from leaking out of the center of
the chicken roll. Using cotton kitchen string, tie the rolls closed in the
same fashion that a roast is laced. Toothpicks can be used to fasten the ends
securely.
Melt the butter with the olive oil in a skillet over medium heat.
Meanwhile, dredge the chicken rolls in the flour and set aside. When
the skillet is hot enough to make the chicken rolls sizzle, add them.
Brown on all sides for no longer than five minutes. Prolonged
sauteing
will toughen the delicate breast meat. To turn the rolls, gently
slide
a spatula under them to prevent rupturing.
Transfer the sauteed breast rolls to a casserole just large enough to
accommodate them, but with enough room to keep them from touching. Set the
skillet aside for later deglazing. Pour the stock over the breasts, cover
tightly, and place in the preheated oven. Bake until the breasts are just
cooked through but still juicy, 20 to 25 minutes. Overcooking by even five
minutes will dry them out. Remove from the oven, and transfer the rolls to a
cutting board, reserving the liquid in the casserole. Remove the string and
toothpicks and let stand for five to ten minutes.
Meanwhile, heat the pan drippings that remain in the skillet in which the
breasts were sauteed. Add 1/2 cup of the stock from the casserole and bring to
a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
Add the wine and continue to simmer to evaporate the alcohol. Taste for salt.
Cut each of the stuffed breasts crosswise into five or six slices and arrange
on a serving platter. Pour the hot pan juices over them. Serve warm or hot.
Source:
http://www.recipesource.com/ethnic/europe/italian/involtini-pollo1.html
Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia
Onion Gravy
Recipe courtesy Susan Rotter, Nolensville, Tennessee
Show: Food Network Specials
Episode: Southern Living Cook-Off
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 12 minutes
Yield: 4 servings
4 ounces cream cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup (2 ounces) finely shredded Romano cheese
1/2 cup chopped Vidalia onion
1/4 cup minced fresh basil leaves
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows
Stir together first 5 ingredients in a medium bowl. Set aside.
Place chicken, skin side down, between 2 sheets of heavy-duty plastic
wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
Spread 1/4 of cream cheese mixture on skinless side of each chicken
breast half; top with 1 piece of bacon. Roll up chicken, jellyroll
fashion, lifting skin and tucking roll under skin.
Whisk together egg and milk in a bowl. Combine baking mix, Creole
seasoning, and pepper in a shallow dish. Dip chicken rolls in egg
mixture; dredge in baking mix mixture.
Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry
chicken rolls, in batches, 10 to 12 minutes or until dark brown and done,
turning chicken rolls often. Drain on a wire rack over paper towels. Spoon 1/4
cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving
plates; top with 1 chicken roll. Drizzle with remaining gravy.
"The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the
Food Network's kitchens. They have been tested in the Southern Living
Test Kitchens. All brand names have been removed from these recipes,
which originally appeared on southernlivingcookoff.com."
Roasted Red Pepper-and-Vidalia Onion Gravy:
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
Non-stick aluminum foil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil leaves
Black pepper
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion
slices and bell pepper, cut sides down, on a baking sheet lined with non-stick
aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and
bell pepper halves 5 inches from heat about 10 minutes or until bell pepper
looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and
let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half.
Reserve diced bell pepper and remaining half. Dice roasted onion, and set
aside. Melt butter in a large skillet over medium-high heat. Add reserved diced
raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour;
cook, stirring constantly, 5 minutes, or until flour mixture is
caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to
medium, and cook, stirring constantly, until thickened. Process gravy mixture
and reserved bell pepper half in a blender until smooth, stopping to scrape
down sides. Combine gravy mixture, reserved diced roasted bell pepper, diced
roasted onion, basil, and black pepper.
Yield: 3 cups
Prep Time: 20 minutes
Cook Time: 35 minutes
Inactive Prep Time: 10 minutes
Source:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25695,00.html
Stuffed Chicken Rolls
This recipe requires a slow cooker and therefore takes a while, but it
is well worth the wait. The rolled up chicken with ham and cheese
cooked to perfection is amazing.
Serving: 6
Prep Time: 90 minutes
Cook Time: 300 minutes
Total Time: 390 minutes
6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
chopped fresh parsley, optional
Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast.
Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan
cheese, sage, paprika and pepper; coat chicken on all sides. Cover and
refrigerate for 1 hour. In large skillet, brown chicken in oil over medium-high
heat. Transfer to a 5-quart slow cooker. Combine soup and broth; pour over
chicken. Cover and cook on low for 4-5 hours. Remove toothpicks.
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