Mushroom Stuffed Chicken Rollups Food

MUSHROOM STUFFED CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs.
• Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.

SPINACH MUSHROOM STUFFED CHICKEN BREAST

Steps:

• Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
• To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
• Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
• Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.

SPINACH-STUFFED CHICKEN ROLLS

Steps:

• In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

MUSHROOM ROLL-UPS

Steps:

• In a skillet, cook bacon, onions and mushrooms until tender.
• Add cheese,combine and set aside.
• Trim crusts from bread and flatten slices slightly with rolling pin.
• Spread each slice with approximately 2 Tbsp of mixture.
• Roll up jelly roll fashion and secure with toothpicks.
• Place seam side down on parchment lined baking sheet.
• Cover and chill for at least 1 hour or freeze in a single layer.
• Place frozen roll-ups in a sealed bag and return to freezer.
• Let frozen roll-ups stand at room temperature for 30 minutes before baking. Brush rolls with melted butter.
• Bake in a 375*oven for 10-15 minutes or until lightly brown.
• Remove toothpicks and slice in half. Serve warm.
• Tip: Use fresh sautéed chopped mushrooms.-.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

STOVE TOP STUFFED CHICKEN ROLLS

Steps:

• Heat oven to 400°F.
• Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup and milk; pour over chicken. Sprinkle with paprika.
• Bake 25 to 30 min. or until chicken is done (165°F).

SIMPLE MUSHROOM STUFFED CHICKEN BREAST

Steps:

• Start by making the mushroom mixture. Chop the mushrooms roughly and pulse until crumbly. Be careful not to puree the mixture.
• In a large pan melt 1 tablespoon of butter and fry the mushrooms with the seasoning over a fairly high heat until all the moisture has been absorbed (about 6 minutes). Set aside to cool for a few minutes.
• Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease the bottom of a medium size casserole dish with cooking spray and set aside.
• To make the sauce in a saucepan melt 1.5 teaspoon of butter, add the flour and whisk until smooth. Pour in the milk and continue cooking and whisking until the sauce starts bubbling up. Remove from the heat, whisk in 4 tablespoons of the parmesan and season to taste. Set aside.
• Cut each chicken breast lengthways at a slight angle and cut a pocket into the side of each chicken piece being careful not to cut through the opposite side. Set aside.
• Place the mushroom mixture in a bowl and add the ricotta and breadcrumbs. Stir thoroughly and adjust the seasoning if needed.
• Stuff each chicken piece with the mushroom mixture and arrange inside the casserole dish.
• Spoon the sauce over the top of each chicken piece (if the sauce has thickened too much add a drop of milk to loosen it), scatter the remaining parmesan over the whole thing and bake in the centre of the oven for 30-35 minutes or until the chicken is fully cooked. Remove from the oven and serve!

EASY SPINACH STUFFED CHICKEN ROLL UPS

Steps:

• Preheat oven to 400 F. Grease an 8x11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
• In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
• Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
• Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
• Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!

MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
• Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
• Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
• Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
• Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
• Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
• Place the skillet in the oven and bake for an additional 20-25 minutes or until the chicken reaches 165°F in the thickest part.

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

MUSHROOM STUFFED CHICKEN

Steps:

• Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.) Set aside.
• Clean mushrooms with a damp paper towel. Finely chop each mushroom, discarding the tough ends of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
• Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper together.
• Open butterflied chicken breasts and scoop 2 tablespoons of the cream cheese mixture into the fold, spread evenly keeping away from the edges of the chicken. (Optional: Secure the fold with a toothpick.)
• Season chicken with salt and pepper.
• Add 1 tablespoon olive oil, 1 tablespoon butter, and 2 tablespoons lime juice to a skillet, cook over medium heat. Once the oil mixture starts to sizzle, add the chicken to the pan.
• Cook each side for 8-10 minutes and then flip. Use the pan juices to baste the chicken during the cooking process. (Note: Cooking time will vary based on the size of the chicken breast. Using a meat thermometer is always recommended. The chicken should be 165 °F when fully cooked.)
• Serve warm.

ROMANTIC CHICKEN MUSHROOM ROLLUPS

Steps:

• Marinate chicken in wine for a minimum of ½ hour.
• Then, remove the chicken from the marinade and pound it as flat as you can.
• Preheat oven to 350 degrees.
• Place butter and mushrooms in a frying pan.
• Heat mushrooms thru.
• Add cleaned, stemmed spinach, stir and cover.
• Turn off heat.
• Three minutes later, check the mushroom mixture and add some salt and 1 tbsp coriander, adjusting to taste.
• Place ½ of mushroom mixture on one end of a flattened chicken breast.
• Roll the chicken breast up.
• Try to tuck in the ends.
• Repeat with 2nd chicken breast.
• On a plate, mix flour, 2 tbsp coriander and ¼ tsp salt.
• Carefully dredge the chicken rolls in the flour mixture.
• Brush off any excess flour.
• Place the chicken in a small baking dish and bake for about 40 min, or until the chicken reaches an interior temperature of 188 degrees or juices stop running.
• The outside of the rolls should by golden brown.
• Slice carefully and arrange on a plate.
• Serve with the remainder of the wine you chilled after using 3 c for a marinade, (you did chill it, didn't you?) a side of rice pilaf, and a small loaf of fresh brown bread with flavored butter.

MUSHROOM STUFFED CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs.
• Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.