STEAK ROULADE WITH PROVOLONE
Provided by Food Network Kitchen
Time 7h30m
Number Of Ingredients 15
Steps:
- Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.
- Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
- Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
- Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.
PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Quick & Easy Dinner Prosciutto Bon Appétit
Number Of Ingredients 11
Steps:
- Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4" thick. Season on all sides with salt and pepper.
- Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
- Preheat oven to 450°F. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
- Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
- Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.
CHICKEN PROVOLONE
What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I've also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 - 1/2 soup can of wine per can of soup.
Provided by ashbeth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.
- In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
- In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 49.8 g, Cholesterol 99.6 mg, Fat 17.3 g, Fiber 3.9 g, Protein 39.3 g, SaturatedFat 7.7 g, Sodium 1524.7 mg, Sugar 3.5 g
CHICKEN ROULADES WITH CHORIZO AND MANCHEGO
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
- Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
- Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
- Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.
- Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
- For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
- Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
- Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
- For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
- Turn the heat to medium and swirl in 1 pat of butter at a time.
- Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
- Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).
CHICKEN ROULADE ROLLS WITH PROSCIUTTO, SWISS CHEESE, BASIL
One of my first recipes was a chicken roll-up. When you use its fancy name, roulade, it sounds harder than it actually is. Don't worry, just be sure to have some wooden toothpicks on hand and you'll be good to go. Bonus, it's low-FODMAP!
Provided by Recipe Team
Yield 4 (2 rolls per serving)
Number Of Ingredients 8
Steps:
- Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat.Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves.Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two.Continue with remaining chicken pieces.Sprinkle with salt and pepper and set aside.Heat large skillet over medium heat and add olive oil.Add chicken rolls to skillet.Brown chicken about 3-4 minutes each side or until golden.Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F. Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat. Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves. Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two. Continue with remaining chicken pieces. Sprinkle with salt and pepper and set aside. Heat large skillet over medium heat and add olive oil. Add chicken rolls to skillet. Brown chicken about 3-4 minutes each side or until golden. Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F.
- Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat. Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves. Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two. Continue with remaining chicken pieces. Sprinkle with salt and pepper and set aside. Heat large skillet over medium heat and add olive oil. Add chicken rolls to skillet. Brown chicken about 3-4 minutes each side or until golden. Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F.
Nutrition Facts : Per Serving Calories
SWISS CHICKEN CASSEROLE I
A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.
Provided by M. Burton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
- Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 34.1 g, Cholesterol 140.4 mg, Fat 29.1 g, Fiber 1.2 g, Protein 40.7 g, SaturatedFat 16.4 g, Sodium 1170.8 mg, Sugar 4.2 g
CHICKEN BACON ROULADES
Make and share this Chicken Bacon Roulades recipe from Food.com.
Provided by Court13
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- cook bacon until lightly brown but still flexible (not crisp). remove from pan and let dry.
- Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
- Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
- Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
- Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
CHICKEN PROVOLONE
Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
GRILLED CHICKEN INVOLTINI WITH PROSCIUTTO AND BASIL
Skinless chicken breast, prosciutto, provolone, and basil rolled together and grilled. Serve with marinara sauce and basil.
Provided by Chris Johns
Categories Appetizer Main Course
Time 34m
Number Of Ingredients 9
Steps:
- Prepare the grill for direct cooking over medium heat.
- Lay out about 12 inches of plastic wrap on a cutting board. Place the chicken on one side of the plastic wrap and fold the remaining plastic over the chicken, leaving about two inches from the folded edge. This will allow the chicken to spread out as it gets thinner.
- Gently pound the chicken with the flat side of a tenderizer or bottom of a heavy pan until the chicken breast is about ¼ of an inch thick and almost doubles in size. Don't pound too hard or the chicken might break.
- Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Place the chicken on a smooth work surface.
- Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and cover with basil leaves.
- Carefully roll up the chicken, keeping it tight. Tie two pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with olive oil.
- Brush the cooking grates clean. Grill the chicken over direct medium heat with the lid closed as much as possible until golden on all sides, about 12-14 minutes, turning a quarter turn every 3 minutes.
- Remove the browned chicken from the grill and let rest for 3 to 5 minutes.
- Warm the marinara sauce in a small saucepan over medium-high heat.
- Remove the twine from the chicken rolls, cut into slices, and serve on a warm pool of marinara sauce. Garnish with torn pieces of basil.
- Serve with Red Potatoes and Peppers (Optional)
HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper
Provided by Camille Bergerson
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Cut a pocket into the side of the chicken breast.
- Season chicken with salt and pepper.
- Stack the two cheeses and spinach on top of the ham and roll up tightly.
- Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
- Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
- Fry the chicken until golden brown on both sides.
- Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
- Enjoy!
- Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams
STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS
Easy chicken breast recipe!
Provided by Olya
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375°F.
- Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
- BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
- Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
- Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
- Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
- BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
- Sprinkle with parsley before serving
Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PROVOLONE AND SWISS ROULADES
An impressive dish to serve to guests with a minimum amount of effort! Sage could stand in for the tarragon if you're so inlined.
Provided by yooper
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Pound chicken breasts between 2 pieces of waxed paper or plastic wrap until nearly double in size and fairly thin.
- Lay one slice of prosciutto on top of each breast.
- Top with one slice of provolone and 1 slice of swiss cheese.
- Starting at short end, roll up each breast and secure with toothpicks.
- Melt 2 Tablespoons butter in a large nonstick skillet.
- Saute the chicken rolls for 2-3 minutes over medium-high heat, turning frequently.
- Remove the chicken rolls from the skillet, place in a 9x12-inch baking dish that has been coated with the remaining 1 teaspoon butter.
- Sprinkle rolls with tarragon and pepper.
- Bake for 20-25 minutes.
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- Place one chicken breast between two pieces of wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it's 1/4-inch thick. Repeat with the remaining chicken breasts.
- In the bowl of a food processor, combine the sundried tomatoes packed in oil, olives, garlic cloves, lemon zest and bread crumbs. Pulse until well combined and the mixture blends into a paste.
- Spread one-fourth of the mixture on one side of each of the chicken breasts then top it with a slice of prosciutto. Tightly roll up each chicken breast and secure it with a toothpick. Season the roulades with salt and pepper.
- Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides, cooking them until the interior reaches 165ºF. Allow the cooked roulades to rest for 5 minutes. Remove the toothpicks from the roulades then slice and serve.
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- (optional): Place the flour on a large plate and season lightly with salt and pepper. Mix the eggs in a large bowl. Place the breadcrumbs on a large plate and mix with salt, pepper, melted butter, and italian seasoning. The melted butter will help the panko brown in the oven.
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