Southern Chicken Roll Ups Food

EASY CHICKEN, SPINACH AND CHEESE ROLL UPS

Steps:

• Preheat oven to 350 F / 180 C / Gas 4. Spray a 9 x 13 pan with non stick spray.
• In a medium sized sauce pan, cook spinach with butter and half cup water on medium heat. Salt and Pepper to taste. Stir frequently until butter is melted and most of the water is cooked out. Set aside to cool. (I use the large packages of spinach to serve on the side - if you don't want to do this, use smaller packages and reduce the butter to half a stick.)
• Take your tenderloins or whole chicken breast and with a meat mallet and a gallon zip lock bag, or plastic wrap under & on top of the chicken, flatten these until they are about a quarter inch (1 cm). You need to be able to pick these up and roll them, so don't smash them too much .
• Next layer a piece of the cheese, the length of the flattened chicken.
• Take a tablespoon or a little more of the spinach, squeeze any liquid out of this and spread on top of the cheese. Too much will squish out and not roll up.
• Have 2 slices bacon ready, and wrap up the chicken, cheese and spinach - pinwheel style, leaving the ends underneath the roll. If using larger pieces of chicken you may need another piece of bacon.
• Bake for 20 - 30 minutes, carefully take pan out of the oven and drain off the liquid that's accumulated. Return to the oven or broiler / grill and brown. By draining the liquid, it allows the bacon to brown up nicely. You may need another few minutes in the oven to brown to your liking.

BROCCOLI CHEDDAR CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
• On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
• Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
• Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
• Put the flour into a medium bowl.
• Whisk the eggs in another medium bowl.
• Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
• Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
• Let the chicken cool slightly, then remove the toothpicks.
• Enjoy!

SOUTHERN CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4 inch thickness. Place a cheese slice on each. Roll up. 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 juice runs clear.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

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.

CHEESY CHICKEN ROLL UPS

Steps:

• Boil chicken until fully cooked.
• Let cool; cut into small pieces.
• Mix 1/2 cheese and chicken pieces together.
• Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
• Roll up chicken and cheese in side rolls.
• Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
• Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
• Bake at 375°F for 45-60 minutes depending on number of roll ups.
• Make additional soup mixture to top rolls ups.

BBQ CHEDDAR CHICKEN ROLL-UPS

Steps:

• Cook and stir vegetables in large nonstick skillet on medium-high heat for 3 minutes.
• Add chicken, cook and stir 3-4 minutes or until no longer pink.
• Stir in barbecue sauce; cook on medium heat 3 minutes or until chicken is done, stirring occasionally.
• Spoon chicken mixture down centers of tortillas; top with cheese.
• Roll up; cut in half.