Mashed Potato Chicken Roll Ups Food

MASHED POTATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed potatoes down the center of each; top with spinach. Roll up and secure with toothpicks. , Place flour in a shallow bowl. In another bowl, whisk eggs and water. Place bread crumbs in a third bowl. Coat chicken with flour, dip in egg mixture, then roll in crumbs. , Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until chicken is no longer pink. , In a small saucepan, combine soup and milk; cook over medium-high heat for 5-7 minutes or until heated through. Heat the remaining mashed potatoes according to package directions. Discard toothpicks; serve with sauce and potatoes.

ROBIN'S POTATO CHIP CHICKEN AND GARLIC MASHED POTATOES

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
• In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
• Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
• Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
• For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
• In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
• Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
• Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
• Serve the mashed potatoes with the chicken.

MASHED POTATO ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired.

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.

CRISPY MASHED POTATO EGG ROLLS

Steps:

• Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
• Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
• Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.

LEFTOVER MASHED POTATO ROLL UPS

Steps:

• Let your leftover mashed potatoes cool,then roll into small balls about the size of a quarter, sprinkle the outside with seasonings of your choice.
• I like to add cyenne pepper for a little kick!
• Place on baking sheet sprayed with cooking oil.
• Bake 325 degrees for about 25 minutes or until golden brown.
• I use sides of ranch dressing or sour cream to go with them!
• You can be as creative as you want- I have molded the potatoes around a small piece of cheese.
• If you like it hot then use a small chunk of jalapano or habanero pepper!

MAPLE GLAZED CHICKEN ROLL-UPS

Steps:

• For glaze, in a saucepan, combine the orange juice, syrup, soy sauce, garlic and parsley. Bring to a boil; cook for 10 minutes or until liquid is reduced by half. Meanwhile, prepare stuffing mix according to package directions.
• Flatten chicken to 1/4 inch thickness. Place 2 tablespoons of stuffing in the center of each chicken breast half. Fold long sides over stuffing; fold ends over and secure with a toothpick. Place the remaining stuffing in an ungreased baking dish; top with chicken roll-ups, seam side down. Set aside 1 tablespoon glaze; pour remaining glaze over chicken.
• Bake, uncovered, at 375* for 30 minutes or until chicken juices run clear. Drizzle reserved glaze over roll-ups before serving.

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.

CREAMY TUSCAN CHICKEN ROLLUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
• Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
• Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
• Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
• Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.