Savory Chicken Roll Ups Food

SAVORY SPINACH CHICKEN ROLL-UPS

Steps:

• In a large saucepan, place spinach in a steamer basket over 1 in. of boiling water. Cover and steam for 2-3 minutes or just until wilted. When cool enough to handle, squeeze spinach dry and finely chop. , In a nonstick skillet, saute the mushrooms, onion and garlic in oil until tender. Add spinach; cook and stir for 2 minutes. Transfer to a large bowl. Stir in the egg, cheese, bread crumbs, 1/4 teaspoon rosemary and salt until well blended., Flatten chicken to 1/4-in. thickness. Combine the basil, thyme, pepper and remaining rosemary; rub over one side of chicken. Spread spinach mixture over plain side; roll up. Secure with toothpicks. , In a large saucepan, place roll-ups in a steamer basket over 1 in. of boiling water. Cover and steam for 12-15 minutes or until chicken is no longer pink.

SWEET AND SAVORY BBQ CHICKEN ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with cumin and pepper.
• Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
• Bake 30 min. or until chicken is done (165ºF).

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.

PRYJ'S SAVORY MEXICAN ROLL-UPS

Steps:

• In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
• Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
• Roll the tortilla tightly and wrap in plastic wrap.
• Refrigerate for 2 hours.
• Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices.
• Serve with salsa.

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.

SAVORY CHICKEN ROLL-UPS

Steps:

• Preheat ovent ot 375°F
• For Filling: Saute onions in butter for 3 minutes. Add garlic and mushrooms; cook for 2 minutes. Add the remaining filling ingredints. Add herbs to tast: salt, pepper and tarragon. Set aside.
• Pound chicken breasts until 1/4" thin. Place one TB filling on each breast. Roll and tie with cooking string. Dredge in seasoned flour. Chill for 30 minutes or overnight. In skillet, brown roll-ups in butter for 5 minutes and place in a casserole dish.
• For Sauce: Saute onions, garlic, mushrooms, celery and carrots in oil and butter. Add flour and cook until golden. Add white wine, chicken stock and tomato paste, stirring until smooth. Add thyme, bay leaves, salt and pepper to taste.
• Pour sauce over chicken roll-ups in casserole. Cook, covered, in the oven for 30 minutes. Serve with rice.
• These freeze well, so make extra while greens and veggies are in season.