Chinese Chicken Roll Ups Food

GARLIC CHICKEN ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.
• Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.
• Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper. Mix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling.
• Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45 minutes.
• Top the asparagus with any remaining compound butter and serve with the roll-ups.

ASIAN CHICKEN CABBAGE ROLLS

Steps:

• Using sharp knife, remove core from cabbage.
• In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
• With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
• Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
• Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
• Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
• Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
• Remove from heat; stir in rice.
• Let cool slightly.
• Stir in egg.
• Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
• Spoon about 1/3 cup filling onto each leaf.
• Fold end and sides over filling; roll up.
• Place rolls in single layer in large casserole dish.
• Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
• Pour over cabbage rolls.
• Cover and bake in 350°F oven for 40 minutes.
• Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.

CHICKEN ROLL-UPS

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.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

CHICKEN, GOAT CHEESE AND GREEN BEAN ROLL UPS

Steps:

• pound chicken until it is flat and wide.
• layer goat cheese, swiss, green beans( lay across the chicken the opposite way you will roll the chicken)sprinkle garlic and italian seasoning.
• Roll chicken and place seem side down in baking dish with just a tsp of olive oil
• spoon brushetta on top of chicken and sprinkle with italian seasoning.
• bake at 425 for about 30 mins until cooked.
• don't forget to spoon sauce from the bottom of the baking dish on top of the chicken. That's where the goat cheese ends up!

CHICKEN ROLL-UPS

Steps:

• Put a wrap on a board or plate. Spread the hummus onto the middle of it using a spoon or butter knife.
• Tear up the chicken (or ask a grown-up helper to do this) and put it in a line down the middle of the wrap. Chop the avocado with a butter knife (or ask your helper) and put it next to the chicken.
• Squish the tomatoes onto the wrap by squeezing them and tearing them in half (they might squirt, so mind your clothes). Sprinkle on some cheese.
• Roll up the wrap and press it down firmly. Ask your grown-up helper to cut it in half for you.

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°.

CHEESY CHICKEN ROLL UPS

Steps:

• Boil chicken until fully cooked.
• Let cool; cut into small pieces.
• Mix 1/2 cheese and chicken pieces together.
• Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
• Roll up chicken and cheese in side rolls.
• Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
• Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
• Bake at 375°F for 45-60 minutes depending on number of roll ups.
• Make additional soup mixture to top rolls ups.

CHICKEN ROLL UPS

Steps:

• Prepare you chicken and shred it finely. I used a food processor and pulsed it a few times to shred it easily.
• Add the shredded chicken to a mixing bowl and add the rest of the ingredients and stir well until creamy.
• Open the can of biscuits and roll out each individual one to flatten them out a bit.
• Spoon a heaping tablespoon of the chicken creamy mixture to the biscuit dough and fold the dough over the filling. It is ok if some of the filling comes out, as it bakes it will set up.
• Bake at 400* for about 15 minutes and the biscuits are golden brown.
• Allow to cool for a few minutes before serving.
• These could be made up in advance and frozen for a few weeks, and heated in a 350* for about 10 minutes.

CHINESE CHICKEN ROLL-UPS

Steps:

• In a small bowl, mix hoisin sauce, soy sauce, brown sugar and corn starch.
• Spray a large skillet with cooking spray.
• Add garlic and chicken, cook until chicken is cooked through.
• Add cole slaw mix and cook 5 minutes until wilted.
• Add sauce to skillet and cook until heated through.
• Meanwhile, heat tortillas according to package instructions.
• Just before serving, add chow mein noodles to the skillet, and stir to combine.
• Serve by spooning chicken mixture over tortillas and rolling up burrito-style.