Chicken Rolls Stuffed With Bell Peppers Food

CHICKEN ROLLS STUFFED WITH BELL PEPPERS

Steps:

• Preheat oven to 350.
• Pound chicken breasts to about 1/4" thickness and store in fridge until needed.
• Combine water, onion powder and garlic powder in small saucepan and bring to a boil.
• Add bell peppers and return to boil.
• Reduce heat to med. low, cover, and simmer 2-3 minutes until peppers are crisp tender and drain.
• Combine 1/2 tsp oil, oregano, thyme and pepper.
• Spread mixture over one side of chicken breasts.
• Arrange bell peppers on top.
• Roll up chicken and secure with toothpicks.
• Place chicken, seams side down, in ungreased 8" square baking dish.
• Brush with remaining tsp of oil.
• Combine cheese and bread crumbs and sprinkle over chicken.
• Bake, uncovered, for 20-25 minute or until chicken is done.
• Remove toothpicks before serving.

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

STUFFED CHICKEN ROLLS

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°.