Crock Pot Stuffed Chicken Rolls Food

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°.

CROCK POT STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken.
• Put ham and cheese on each slice.
• Roll up and secure with toothpick.
• Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
• Coat chicken, chill for 1 hour.
• Heat oil and brown chicken rolls.
• Put in crock pot.
• Mix soup and broth, pour over chicken.
• Cover and cook on low for 4 hours.

HAM & SWISS CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour., In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Freeze option: Freeze cooled chicken roll-up and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or milk if necessary.

MONTEREY CHICKEN ROLLS

Steps:

• Pound chicken breasts flat.
• Slice Monterey Jack cheese about 1/4" thick, roll chicken around cheese.
• Dip chicken in butter sauce, then in breadcrumb combination.
• Place seam side down in 9x13 baking dish.
• Bake covered for 30 minutes at 350 degrees in preheated oven.
• Uncover and bake for 15 minutes more or until browned.

PESTO STUFFED CHICKEN ROLLS

Steps:

• To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
• With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
• Add parmesan cheese, if using, pulsing until blended.
• To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
• Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
• Combine cornflake crumbs and paprika in a shallow bowl.
• Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
• Bake, uncovered, for 35 minutes.
• Remove from the oven and let stand for 10 minutes.
• Remove toothpicks and slice into 1/2 inch pieces. Serve warm.

STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken to 1/8 inch thickness.
• Place ham and cheese on each breast.
• Roll up and tuck in ends; secure with a toothpick.
• Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
• Cover and refrigerate for 1 hour.
• In a large skillet, brown chicken in oil over medium-high heat.
• Transfer to a 5 quart slow cooker.
• Combine soup and broth; pour over chicken.
• Cover and cook on low for 4-5 hours.
• Remove toothpicks.

STOVE TOP STUFFED CHICKEN ROLLS

Steps:

• Preheat oven to 400°.
• Combine stuffing mix and water in large bowl and let stand for 5 minutes.
• Stir in eggs.
• Pound chicken breasts to 1/4" thickness.
• Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
• Roll up from one of the short sides to enclose stuffing.
• Place seam side down in 13x9 baking pan.
• Mix together soup and milk and pour over chicken.
• Sprinkle with paprika.
• Bake for 30 minutes or until chicken is done.

CROCK POT STUFFED CHICKEN BREASTS

Steps:

• Combine cheeses and pesto sauce.
• Place a spoonful of the pesto cheese mixture onto each chicken breast.
• Roll up and secure with a toothpick.
• Sprinkle with salt and pepper and place into crock.
• In a bowl whisk the soup, milk and wine together and pour over the chicken breasts.
• Cook on low 4-6 hours, or on high 3-4 hours.
• Garnish with basil leaves.

CROCK POT SWISS-STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken to 1/8-inch thickness.
• Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
• Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
• Cover and refrigerate for 1 hour.
• In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker.
• Combine soup and broth; pour over chicken.
• Cover and cook on low for 4-5 hours.
• Remove toothpicks.
• Garnish with parsley if desired.