CHEESY CHICKEN ROLLS
An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese.
Provided by frog69
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
- Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
- In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
- Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 30.9 g, Cholesterol 171.4 mg, Fat 43.5 g, Fiber 0.5 g, Protein 59.9 g, SaturatedFat 18.7 g, Sodium 1723.8 mg, Sugar 7.8 g
CHICKEN CRESCENT ROLLS
Just 5 ingredients and 10 minutes of prep for these easy, cheesy Chicken Crescent Rolls!
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
- In a separate bowl, combine chicken and remaining ½ cup of cheese.
- Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
- Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.
Nutrition Facts : ServingSize 2 roll-ups and 1/4 of the sauce, Calories 402.9 kcal, Carbohydrate 28.9 g, Protein 20.7 g, Fat 23.7 g, SaturatedFat 10.6 g, Cholesterol 63.8 mg, Sodium 1060.2 mg, Fiber 0.6 g, Sugar 1.5 g, UnsaturatedFat 3.2 g
CHICKEN CHEESE ROLLS
This entree is an elegant dinner for two or other special occasion. The cheese filling is tasty and combines well with the sweet and spicy flavors from the chutney. It's an uncomplicated recipe that is impressive.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Line a small baking pan with foil and grease the foil. Flatten chicken to 1/4-in. thickness. Combine the cheddar cheese and cream cheese; spread over chicken. Roll up and secure with toothpicks. Place in prepared pan. , Combine butter and chutney; spoon over chicken. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Discard toothpicks.
Nutrition Facts : Calories 251 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY
Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 20
Steps:
- In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
- Add the onions and cook, stirring, until caramelized, about 10 minutes.
- Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
- Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
- Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
- Season with salt and pepper.
- Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
- Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
- Refrigerate for 1 hour to set.
- Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
- Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
- Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
- Slice the chicken roll and serve with the sauce and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams
HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, ham, provolone cheese, flour, eggs, breadcrumb, broccoli floret, olive oil, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C)
- Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
- Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
- Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
- Carefully roll the chicken up.
- Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
- Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
- Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
- Bake for 20 minutes.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams
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.
BAKED CHICKEN ROLLS WITH CHEESE
Provided by Kathy Weiss
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Spring Bon Appétit New York Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Lightly grease small baking sheet.
- Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place 1 cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with olive oil. Dip into breadcrumb mixture, pressing crumbs to adhere. Arrange chicken rolls seam side down on prepared baking sheet. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Bake chicken until cooked through and coating is crisp, about 15 minutes.
CORDON BLEU CHICKEN ROLLS
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Provided by Michelle
Categories World Cuisine Recipes European French
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
- Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
- Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
- To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g
CHICKEN, HAM, AND CHEESE ROLL-UPS
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
- Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
- Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.
Nutrition Facts : Calories 544 g, Fat 15 g, Fiber 4 g, Protein 60 g
"REAL" CHICKEN AND CHEESE EGG ROLLS
Make and share this "real" Chicken and Cheese Egg Rolls recipe from Food.com.
Provided by Ken2729
Categories < 30 Mins
Time 22m
Yield 8-9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the first five ingredients.
- Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside.
- In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful).
- Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside.
- Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash.
- Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers.
- Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).
Nutrition Facts : Calories 217.2, Fat 5.4, SaturatedFat 2.3, Cholesterol 77.1, Sodium 598.1, Carbohydrate 22.4, Fiber 1, Sugar 0.5, Protein 18.6
CHICKEN ROLL-UPS
Make and share this Chicken Roll-Ups recipe from Food.com.
Provided by morelhunter
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 253, Fat 9.3, SaturatedFat 4.5, Cholesterol 93, Sodium 507.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 32.3
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