CRISPY BUFFALO CHICKEN ROLL-UPS
These winning chicken rolls, with their crunchy cornflake crust, are so easy to fix but look like I fussed. My family and friends absolutely love them! -Lisa Keys, Middlebury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 764mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO
These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them! -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
CRISPY BUFFALO CHICKPEAS
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
- Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
- Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
- Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.
BUFFALO CHICKEN SLIDERS
Inspired by a basket of Buffalo wings, these boneless, grilled chicken sliders are slathered in blue cheese dressing and topped with thin ribbons of carrot and celery leaves. Sweet Hawaiian rolls balance perfectly with the spicy orange sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
- Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.
CRISPY CHICKEN ROLL-UPS
Saltines deliver a satisfying crunch, while ham and Swiss make up the savory, melty filling in this chicken that rocks (and rolls).
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place chicken, top-sides down, on cutting board; cover with ham and cheese. Starting at one short end of each, roll up tightly. Secure with wooden toothpicks.
- Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides. Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with margarine.
- Bake 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 160 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 34 g
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
GRAND LUX CAFE BUFFALO SPRING ROLLS
Grand Lux Cafe Buffalo Spring Rolls are a wonderful treat, they combine the wonderful buffalo chicken flavor into a crispy springroll.
Provided by kimcroft
Categories Chicken
Time 35m
Yield 24 small spring rolls
Number Of Ingredients 9
Steps:
- Cook chicken breasts by placing into a pot of water, along with boillion cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bitesized pieces. Combine shredded chicken, Franks's Red Hot sauce, and mozarella cheese. Place about 2 teaspoons of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg.
- Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the springrolls wouldn't be crisp. Drain cooked springrolls on paper towels and serve with blue cheese and celery sticks.
Nutrition Facts : Calories 596.6, Fat 60.5, SaturatedFat 10.8, Cholesterol 26.7, Sodium 385.5, Carbohydrate 9, Fiber 0.5, Sugar 0.5, Protein 5.9
CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO RECIPE RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 7
Steps:
- Flatten chicken breasts to 1/4-inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks. In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11-inch x 7-inch baking dish. Bake, uncovered, at 400°F for 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
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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- Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, hot sauce, Cheddar cheese and celery until well blended.
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