Cheesy Chicken And Spinach Rolls Food

CHEESY CHICKEN SPINACH ROLLS FOR TWO

Steps:

• Heat oven to 325 degrees.
• Warm olive oil in skillet over medium heat.
• Add garlic and onion and cook until soft.
• Add spinach and season with pinch of salt and pepper.
• When spinach has wilted and is coated with oil and aromatics, remove from heat and set aside.
• Take chicken breast and flatten to 1/8th of an inch.
• Season chicken with liberal amount of kosher salt and pepper and then set aside.
• Take colby jack, mozzarella, and parmesan cheeses and combine.
• Add cheese mixture to spinach mixture and stir until well incorporated.
• Heat 1 tbsp olive oil in skillet over medium-high heat.
• Spread mixture evenly over chicken breasts.
• Roll up chicken breast and secure with toothpick.
• Dip rolled breast in seasoned flour, then into egg wash, then into breadcrumbs.
• Brown chicken in skillet and then place in baking pan.
• Put in the oven for 25 minutes until chicken is cooked and filling is gooey.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

CHEESY CHICKEN 'N SPINACH PINWHEELS

Steps:

• Heat oven to 375°F.
• Spray cookie sheet with cooking spray.
• Cook spinach in microwave as directed.
• Drain spinach in strainer; cool 5 minutes then carefully squeeze out all the water (very important).
• Heat oil over medium heat in skillet.
• Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Remove from heat and stir in spinach, bacon, chicken, cheese and mayonnaise.
• Unroll dough on work surface.
• Spread spinach mixture on rectangle to within 1/2 inch of edges.
• Starting at long side of rectangle, roll up; seal long edge.
• With serrated knife, cut into 20 slices.
• Place cut side down on cookie sheet.
• Beat water into egg mixture and brush the tops.
• Bake 10 to 15 minutes or until golden brown.
• Remove from cookie sheet.
• Serve warm.

CHEESY CHICKEN EGG ROLLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside. Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté until softened and slightly browned, about 6 minutes. Reduce heat to medium low. Stirring occasionally, continue to cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside. Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl. Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside. Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet. Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven until golden brown, about 25 minutes. Allow to cool slightly. Slice into halves, if you like, and dig in! MAKES 6 SERVINGS