CHICKEN AND VEGETABLE SPRING ROLLS
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
- Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
- Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
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
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
VEGETABLE STUFFED CHICKEN BREASTS
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Provided by Mexi-Rosie
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
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
STOVE TOPPED STUFFED CHICKEN ROLLS
Make and share this Stove Topped Stuffed Chicken Rolls recipe from Food.com.
Provided by Carmen B.
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Turn on oven to 350°F
- Pound chicken between plastic wrap to 1/4" thickness.
- Mix together contents of vegetable/seasoning packet and 1 cup water in a large bowl.
- Stir in stuffing crumbs stirring to moisten. Let stand for 5 minutes.
- Mix eggs into stuffing.
- Spread each chicken breast with stuffing mix to within 1/2" of outer edges. Roll up from short end jellyroll style. Secure with toothpicks so rolls don't unroll.
- Place in a 13x9" baking pan.
- Mix together soup and milk; pour over chicken rolls.
- Bake for 45 minutes or until chicken is cooked through.
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