STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
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).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
ITALIAN STUFFED CHICKEN ROLL-UPS
These Italian stuffed chicken roll ups are so easy to make and are incredibly delicious. Made with provolone cheese and slices of prosciutto these are sure to please the whole family!
Provided by The Seasoned Mom
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
- In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
- Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
- Roll up chicken and secure with toothpicks.
- Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
- Place chicken seam-side down on prepared baking sheet.
- Lightly spray chicken with cooking spray (this will help it turn golden brown!).
- Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!
Nutrition Facts : ServingSize 1 /6 of the recipe (about 1 roll-up), Calories 248 kcal, Carbohydrate 5.3 g, Protein 34.6 g, Fat 9 g, SaturatedFat 4.5 g, Cholesterol 88.4 mg, Sodium 727.6 mg, Fiber 0.2 g, Sugar 0.5 g
BROCCOLI-STUFFED CHICKEN ROLLS
Enjoy Broccoli-Stuffed Chicken Rolls from My Food and Family. You can use fresh or frozen broccoli in this easy stuffed chicken recipe.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in large bowl. Let stand 5 min. Stir in broccoli.
- 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 until blended; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CROCK POT STUFFED CHICKEN ROLLS
I do these in the crock pot mostly, but sometimes I do them covered on the stove top, and both ways they come out moist and juicy. Stove top takes only 25 minutes simmering. The sauce is so good!
Provided by MizzNezz
Categories Ham
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Flatten chicken.
- Put ham and cheese on each slice.
- Roll up and secure with toothpick.
- Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
- Coat chicken, chill for 1 hour.
- Heat oil and brown chicken rolls.
- Put in crock pot.
- Mix soup and broth, pour over chicken.
- Cover and cook on low for 4 hours.
Nutrition Facts : Calories 405.3, Fat 24.1, SaturatedFat 8.4, Cholesterol 108.7, Sodium 842.3, Carbohydrate 9.4, Fiber 0.3, Sugar 0.8, Protein 36.3
EASY SPINACH STUFFED CHICKEN ROLL UPS
These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 334 kcal, Carbohydrate 25 g, Protein 31 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 722 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
STOVE TOP STUFFED CHICKEN ROLLS
This is a great dish that looks like you spent a lot of time in the kitchen, but not so. Wonderfully delicious comfort food made in a jif.
Provided by Marie
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Combine stuffing mix and water in large bowl and let stand for 5 minutes.
- Stir in eggs.
- Pound chicken breasts to 1/4" thickness.
- Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
- Roll up from one of the short sides to enclose stuffing.
- Place seam side down in 13x9 baking pan.
- Mix together soup and milk and pour over chicken.
- Sprinkle with paprika.
- Bake for 30 minutes or until chicken is done.
Nutrition Facts : Calories 315.7, Fat 7.8, SaturatedFat 2.4, Cholesterol 143, Sodium 781.2, Carbohydrate 26.4, Fiber 4.2, Sugar 1.8, Protein 33
CHEESY CHICKEN PARMESAN-STUFFED ROLLS RECIPE BY TASTY
Here's what you need: dinner rolls, garlic, onion, dried oregano, dried basil, chili flakes, pepper, salt, marinara sauce, rotisserie chicken, shredded parmesan cheese, fresh mozzarella cheese
Provided by Matthew Francis Johnson
Categories Appetizers
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
- Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
- Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
- Preheat oven to 425°F (220°C).
- Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
- Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
- Let cool slightly, sprinkle with chopped fresh basil, and serve.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams
PIONEER WOMAN CREAMY CHICKEN STUFFED CRESCENT ROLLS
This Pioneer Woman Creamy Chicken Stuffed Crescent Rolls recipe is versatile due to the fact that you can make your own shredded chicken or use rotisserie chicken meat. Our freezer is always stocked with frozen shredded chicken, but I love using rotisserie chicken when I have not thawed the chicken or replenished the stock.
Provided by Mohamed Shili
Categories American Cuisine Pioneer Woman
Time 35m
Number Of Ingredients 9
Steps:
- Start by preheating your oven to 375 degrees F.
- Next, you want to mix chicken, soup, cream cheese, cheddar cheese, ranch packet, sour cream, and pepper in a medium bowl.
- Remove the crescent rolls from the package, separate them, and place them on a large baking sheet.
- Now, you want to add a spoonful of the chicken mixture (about 1 1/2 to 2 tablespoons) at the large end of the triangle. Roll up the triangles starting from the larger part. Use your fingers to keep the filling in place.
- Brush each crescent with a reserved beaten egg.
- Bake your Pioneer Woman Creamy Chicken Stuffed Crescent Rolls for about 15 to 17 minutes, or until the top of the crescent has a golden brown color and the filling is warm.
Nutrition Facts : Calories 162.1 cal
VEGETABLE STUFFED CHICKEN ROLLS
"I've been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning." -Virgina Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.
Nutrition Facts : Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN-STUFFED CABBAGE ROLLS
Provided by Académie Culinaire
Time 1h25m
Yield 6
Number Of Ingredients 1
Steps:
- In a large pot, put cabbage and add water to cover ¾.Bring to a boil and simmer 20 minutes. Drain and cool.Stuffing: in a bowl, combine stuffing ingredients and season to taste.Tomato sauce: in a pan, sweat onion and garlic in oil. Add tomatoes and sugar and season to taste. Simmer over low heat for 25 minutes. Purée sauce in blender. Cover the bottom of a baking dish with half the sauce.Preheat oven to 375°F (190°C).On a clean working surface, remove cabbage leaves.Stuff and roll up each leaf. Place rolls on top of the sauce in the baking dish.Pour remaining sauce over top.Cover and bake about 1 hour.Uncover, sprinkle with parmesan and broil for a few minutes until golden brown.
AIR FRYER STUFFED CHICKEN ROLLS RECIPE
Crispy on the outside, tender and cheesy on the inside, these stuffed chicken rolls are made with flattened chicken breasts, a spicy, cheesy, corn filling that gives this impressive chicken dinner a Mexican flare! No need to fry in oil, just air fry it, and you have a guilt-free chicken roll.
Provided by Michele @ Flavor Mosaic
Categories Main Dishes
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the air fryer to 375° for 5 minutes.
- Lay out a piece of flattened chicken and lay out 2-4 mozzarella cheese slices over the chicken.
- In a large mixing bowl, add the cream cheese, corn, garlic, green chilis, and Mexican cheese. Beat with a hand mixer until well combined. Spread a couple of spoons of the cream cheese mixture over the sliced cheese.
- Starting on one end, roll up the chicken as tight as you can without squishing out the filling.
- Use toothpicks to close the chicken.
- In a large shallow dish, combine the salt, pepper and flour.
- In a separate dish, add the beaten eggs
- In a third dish, add the breadcrumbs.
- Roll one chicken roll in the flour mixture, then roll in the eggs, and lastly in the bread crumbs.
- Place the breaded rolls in the air fryer, making sure the rolls are not packed too closely together. You may need to do a second batch.
- Spray the rolls with nonstick cooking spray, then place the air fryer basket back into the air fryer and set at 375° for 10 minutes.
- Flip the rolls over and spray with the nonstick cooking spray. Return to the air fryer and cook for another 15 - 20 minutes.
- Use a meat thermometer to check for doneness. Temperature should reach 165° when chicken is probed in the middle of the roll.
- Remove and serve immediately with your favorite side dish.
- Remember to remove the toothpicks before serving.
Nutrition Facts : Calories 549 kcal, Carbohydrate 37 g, Protein 47 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 171 mg, Sodium 944 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
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- Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
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- Preparation: Heat oven to 425 degrees F. Cover the bottom of a casserole pan with non-stick spray. Season both sides of flattened chicken with salt and pepper.
- Place bacon in skillet over medium heat and cook until crisp. Remove bacon. Set aside 15-20 large spinach leaves, add the remaining spinach into skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
- Transfer wilted spinach into a food processor bowl and add in cream cheese, parmesan, bacon and salt Process mixture until just smooth.
- Place reserved spinach onto chicken and place 2 tablespoons of mixture on top and spread to an even thin layer. Roll up chicken, dip it in egg white and roll it in bread crumbs. Transfer chicken rolls seam side down to casserole pan. Bake for about 25-30 minutes. Remove from oven. Layer with marinara sauce and sprinkle with mozzarella. Transfer casserole pan back to oven and broil for 2-3 minutes or until cheese melts.
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