Curried Chicken Stuffed Hawaiian Rolls Food

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat your oven to 350 F and spray a 9x13" casserole dish with nonstick spray *or* line a rimmed baking sheet with parchment. Set aside.
• In a mixing bowl, stir together the chicken, blue cheese, buffalo sauce, and ranch dressing.
• Using a serrated knife, carefully cut the sheet of rolls in half horizontally. Remove the top half and place the bottom half on your prepared baking sheet.
• Evenly spread the chicken mixture over the bottom half of the rolls. Top with the shredded cheese. Place the top of the rolls over the slider filling.
• In a small bowl, melt your butter and stir in the garlic powder. Use a brush to spread the butter over the sliders. If you don't have a brush, drizzle it over the sliders as best you can.
• Cover the sandwiches loosely with foil and place in the oven for 20 minutes until the chicken mixture is heated through and the cheese has completely melted.
• If you'd like a golden top crust as seen in the photos, remove the foil for the last 5 minutes of baking.
• Allow the sliders to stand 5 minutes before cutting the rolls apart. Serve warm and enjoy!

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CHICKEN BREAST HAWAIIAN

Steps:

• Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
• Cream butter and chili powder. Blend in coconut.
• Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
• Chill two hours.
• Preheat oven to 400 degrees F.
• Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
• Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
• Remove skewers.
• Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
• Sweet and Sour Sauce Instructions:.
• Melt shortening in small skillet over medium heat.
• Add onion; cook until tender.
• Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
• Keep warm until served.

HAWAIIAN STUFFED CHICKEN BREASTS

Steps:

• Drain pineapple but reserve the juice. Set aside.
• Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
• Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
• Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
• Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
• Place rolled chicken in a lightly greased baking dish in one layer.
• Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
• Dot with butter and bake at 400 degrees for 25 minutes or until done.

HAWAII STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400@. Mix hot water & margarine in a bowl, stir in stuffing mix, pepper and 1/2 of the pineapple & 1/2 of the juice. Spoon mix evenly on the chicken; roll tightly, secure with toothpicks. Place in 9x9 casserole with remaining stuffing in center of dish. Mix remaining pineapple, juice, sugar, vinegar & ginger. Spoon over chicken. Bake 30 minutes or until totally cooked.

HAWAIIAN CHICKEN CURRY

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.