Garlic And Herb Cheese Stuffed Chicken Rollups Food

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

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.

GARLIC AND HERB CHEESE STUFFED CHICKEN ROLLUPS

Steps:

• Heat oven to 350 degrees. Spread garlic and herb cheese spread over chicken; sprinkle with Parmesan cheese. Roll up chicken; spear with toothpicks to hold in place. Dip in butter; roll in stuffing.
• Place, seam-side down, in shallow baking pan. Pour any remaining butter over chicken. Bake 30 minutes or until no longer pink in center. Remove toothpicks before serving.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

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°.

PROSCIUTTO GARLIC AND HERB CHEESE STUFFED CHICKEN WITH TARRAGON

Steps:

• Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
• Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
• Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
• Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
• Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.

CREAM CHEESE SPINACH STUFFED CHICKEN ROLLS

Steps:

• Heat oven to 375 degrees.
• Flatten the chicken breast to about 1/4-inch thickness.
• In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
• Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
• Mix together the melted butter with garlic powder; set aside.
• Spoon equal amounts of mixture across the narrow end of each breast.
• Roll up jelly-roll style, and secure with toothpicks.
• Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
• Place into a buttered baking dish, seam-side down.
• Drizzle with butter/garlic mixture.
• Bake for about 30 minutes.