Grilled Chicken Roll Ups Food

GRILLED CHICKEN INVOLTINI

Steps:

• Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
• In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
• In a separate small bowl, mix together the salt, oregano and red pepper flakes.
• Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
• Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

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.

BBQ CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Roll out the pizza crust into a rectangle.
• Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
• Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
• Enjoy!

BARBECUE CHICKEN ROLL-UPS

Steps:

• Preheat oven to 375°F degrees.
• Bring large pot of water to boil.
• Turn off heat and add lasagna noodles.
• Let sit 5 minutes.
• Remove lasagna noodles to platter to cool.
• To prepare roll-ups, place lasagna noodles on flat surface.
• Divide chicken and bell pepper strips among lasagna noodles.
• Sprinkle each lasagna noodle with about 1 tablespoon cheese and roll up, being careful to keep ingredients wrapped inside.
• Spray 9X 13-inch baking dish with cooking spray.
• Spoon 1V2 cups barbecue sauce into baking dish and spread evenly to cover bottom.
• Place roll-ups into dish.
• Pour additional barbecue sauce over roll-ups and sprinkle with remaining cheese.
• Bake 40 minutes or until heated through and cheese is melted.
• Place under broiler for 1 to 2 minutes to brown cheese, if desired.
• Serve immediately.

CHICKEN AND BROCCOLI ROLL-UPS

Steps:

• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed almond milk and cook, whisking, until steaming hot and thick, about 6 minutes. Remove from the heat and stir in the garlic and cheese until the cheese is melted, then season to taste with salt and pepper. Stir in half of the broccoli florets until coated.
• Meanwhile, preheat the oven to 375 degrees F. Place 2 (uncoated) broccoli florets in the center of each chicken piece and roll up to seal. Transfer half of the cheese sauce to a 6-cup glass baking dish and arrange the chicken roll-ups, seam-side down, on top. Cover with the remaining cheese sauce and bake until cooked through, about 30 minutes.
• To eat now: Slice each chicken roll-up crosswise, arrange on 4 plates and drizzle with cheese sauce.
• To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

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.

GRILLED CHICKEN ROLL UPS

Steps:

• Take the chicken breast and roll them til they are flat.
• put a slice of pastrami on the flat chicken breast and than roll it up.
• Wrap the slice of bacon around it use the toothpicks to hold the bacon in place.
• Pour the steak seasoning on it and refrigerate over night.
• Just Cook on the Grill till chicken is done.

MEDITERRANEAN CHICKEN ROLL-UP

Steps:

• Preheat the oven to 400 deg.
• Lay the puff pastry out to thaw.
• Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a ½ inch overlap.
• Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
• Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
• Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
• Preheat a cookie sheet in the oven.
• Roll out the pastry to insure that the seams don't separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
• Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
• Brush the top with the remaining oil to get a nice browning.
• Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.

GRILLED VEGETABLE ROLL-UPS

Steps:

• After grilling (or broiling) vegetables, let cool enough to handle.
• Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
• Divide between tortillas, spreading filling to within 1/2" of edge.
• Roll up pinwheel style.
• Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
• Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).

SOUTHERN CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat. , In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear.

FLAVORFUL CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/3-in. thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with a toothpick. , Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour. Dip in beaten eggs, then coat with bread crumbs. , Place seam side down in an ungreased 2-1/2-qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake, uncovered, at 350° for 40-50 minutes or until chicken is no longer pink. Discard toothpicks.

GRILLED CHICKEN AND PORTOBELLO LASAGNA ROLLUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
• Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
• Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
• Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
• Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

GRILLED CHICKEN ROLLER

Steps:

• Heat grill to medium heat.
• Pound chicken to 1/4-inch thickness. Place, smooth sides down, on work surface. Top with Singles; roll up tightly.
• Wrap bacon lengthwise around each roll-up, stretching if necessary to cover exposed Singles; secure with wooden toothpicks.
• Grill 15 to 20 min. or until chicken is done (165ºF), turning frequently and brushing with dressing for the last 5 min. Remove and discard toothpicks before serving.

GRILLED CHICKEN AND ROASTED RED PEPPER ROLL-UP -SOUTH BEACH DIET

Steps:

• Top lettuce with chicken and peppers. Sprinkle with cheese and scallions.
• Roll up leaves, secure with toothpicks.