Chicken Rollatini With Cheese Ham Spinach Food

CHICKEN ROLLATINI WITH SPINACH & SUN DRIED TOMATOES

Steps:

• Preheat oven to 350.
• Cook spinach on stove top with olive oil and minced garlic.
• Add sun dried to spinach and saute together about 2 minutes.
• Add mushrooms and bacon to sun dried tomatoes and spinach mixture and mix together.
• Roll out chicken cutlets and spread mixture on and roll up and put toothpick in to hold together.
• Mix breadcrumbs with grated cheese and roll chicken in breadcrumb mixture.
• Line baking sheet with chicken, spray with olive oil cooking spray and cook for about 10-15 minutes then flip over for another 10-15 minutes.

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

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

CHICKEN ROLLATINI

Steps:

• Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
• Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
• Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

CHICKEN ROLLATINI WITH DITALINI

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
• Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
• Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
• Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA

Steps:

• Wash and dry cutlets, season with salt and pepper.
• Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
• Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
• Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
• Remove from oven, top with sauce then cheese.
• Bake until cheese is melted and bubbling, about 3 more minutes.
• Serve with additional sauce on the side and grated cheese.

CHICKEN ROLLATINI WITH CHEESE, HAM & SPINACH

Steps:

• Preheat oven to 400 degrees F and coat a large baking pan with cooking spray.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham.
• Mix together spinach and goat cheese and spread over ham.
• Starting from the shorter end, roll up chicken and secure with wooden picks.
• Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat.
• Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so) in a large skillet over medium-high heat.
• Add chicken rolls and cook until golden brown on all sides, just a few minutes per side.
• Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through.
• Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.

CHICKEN SPINACH PARMESAN ROLLATINI

Steps:

• 1. Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
• 2. Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes.
• 3. Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
• 4. In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
• 5. Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
• 6. Now, salt and pepper each piece.
• 7. On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
• 8. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
• 9. Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
• 10. Criss - cross cheese atop the sauce. Sprinkle with parsley.
• 11. Bake until cheese is melted and bubbling, about 3 more minutes.
• 12. Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!

CHICKEN ROLLATINI

Steps:

• Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
• Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
• Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
• In separate bowls, combine egg & milk; crackers & seasoning.
• In skillet/saucepan, heat the oil.
• Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
• Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
• Cook pasta as directed.
• Drain pasta, add peas and toss together.
• Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
• Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).

CHICKEN ROLLATINI

Steps:

• Wash and dry cutlets well with paper towels.
• Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
• Preheat oven to 450°.
• Lightly spray a baking dish with non-stick spray.
• Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
• Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, top with remaining crumbs and spray lightly with oil.
• Bake 25 - 30 minutes.
• Serve immediately!

HEALTHY CHICKEN ROLLATINI WITH ZUCCHINI AND MOZZARELLA

Steps:

• Wash and dry cutlets, season with salt and pepper.
• Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• In a large skillet, heat oil on medium-high heat.
• Add garlicl when hot and saute a minute, or until golden.
• Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool.
• When cool, add mozzarella cheese and mix to combine.
• Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet.
• Loosely roll each one and keep seam side down.
• Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
• Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, lightly spray with oil spray.
• Bake 25 - 30 minutes. Serve immediately.