rolled stuffed chicken breast recipes
Hello and welcome to solsarin. This post is about “rolled stuffed chicken breast recipes“.
Chicken as food
Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]
Stuffed Chicken Rolls
Ingredients
- 6 boneless skinless chicken breast halves (8 ounces each)
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Chopped fresh parsley, optional
Directions
- 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.
Nutrition Facts
1 stuffed chicken breast half: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.
EASY BAKED STUFFED ROLLED CHICKEN
Fresh spinach, some bacon, cream cheese (instead of ricotta – picky people here), a little salt and Parmesan, all rolled into flattened chicken breast, breaded and tossed in the oven. I topped with some marinara and then sprinkled it with mozzarella cheese. Simple!
Ingredients
- 4 4oz. chicken breast, flattened to 1/4 inch thickness
- 4-5 pieces bacon
- 12 oz. spinach, stemmed
- 4 oz. cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 2 cups marinara sauce, store bought or homemade
- 1 1/2 cups Mozzarella Cheese
- 2 egg whites
- 1 1/2 cups bread crumbs (regular or Italian style)
Instructions
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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.
**Notes** (1) You can use frozen spinach, but it’s more of a hassle as you’ll need to thaw and drain it well. (2) Optionally, you can skip the bacon, but it adds a lot of flavor so try not to. (3) You can also skip the breading. If you use the breading and see that it still dry prior to adding the marinara, just melt some butter and brush it right on the bread crumbs and it will crisp up.
Southwestern Cheese-Stuffed Chicken Roll-Ups
Ingredients
- 1container (8 oz) chives-and-onion cream cheese spread
- 3/4teaspoon garlic powder
- 1/3cup drained Old El Paso™ pickled jalapeño slices (from 12-oz jar)
- 1/2cup canned (drained) whole kernel corn
- 6Old El Paso™ taco shells (from 4.6-oz box), coarsely broken
- 3/4teaspoon chili powder
- 4boneless skinless chicken breasts (about 1 1/4 lb)
- 2tablespoons unsalted or salted butter, melted
- 1/2to 3/4 cup buttermilk
- 3tablespoons honey
- 1cup shredded Mexican cheese blend (4 oz)
- 1 2/3cups Old El Paso™ Thick ‘n Chunky salsa
- 2/3cup sour cream
Steps
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1Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
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2Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
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3Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
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4Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
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5Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.
Nutrition Information
Cheese and Prosciutto Stuffed Chicken Breasts
Ingredients
- Chicken – We’re using skinless and boneless chicken breast today as it’ll provide enough surface area to roll up our stuffed chicken parcels.
- Cream cheese – Spreadable garlic and herb cream cheese, plain cream cheese would work just as well.
- Prosciutto – We need just 4 thin slices of this cured meat today.
- Sun dried tomatoes – Chop them up and be sure to pick up some in the jar that’s packed in oil.
- Basil – I used fresh basil leaves here.
- Olive oil – We want a nice neutral tasting oil to cook our chicken in.
- Seasoning – Salt and pepper to taste.
How To Make Cheese and Prosciutto Stuffed Chicken Breasts
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Preheat oven: To 450 F degrees.
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Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
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Assemble the chicken breasts: Spread 1/2 of the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
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Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
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Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.
Garlic and Herb Stuffed Chicken Rollups
Ingredients
- 1.5 lbs chicken breast cut into 6 thin pieces
- 6 tbsp reduced fat garlic and herb cheese used: Alouette
- 2 oz light mozzarella shredded
- 1/4 cup egg whites
- 1/2 cup seasoned breadcrumbs
- olive oil spray
- fresh parsley for garnish
Instructions
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Preheat the oven to 375F.
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Thinly slice chicken breasts into 6 slices; or use thin-sliced chicken breast.
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Cover the chicken breasts with plastic wrap and pound them thin them using a meat tenderizer or rolling pin.
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Add 1 tablespoon of the garlic and herb spread to each chicken piece, and spread it to cover the chicken.
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Add equal amounts of mozzarella to each chicken piece.
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Roll each chicken piece tightly, securing with a toothpick. Close the ends up and secure with a toothpick to help prevent the cheese from oozing out.
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Prepare a dredging station: pour the egg whites into a bowl, and the breadcrumbs into a dish.
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Dip each rollup into the egg white whites, followed by the breadcrumbs. Toss to coat the chicken rollups in the breadcrumbs.
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Spray the baking dish or sheet pan with olive oil spray, and arrange the chicken in the dish. Spray the tops with more olive oil spray.
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Bake for 35-40 minutes or until the internal temperature of the chicken reaches 165F.
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Broil for 2-3 minutes to make the tops golden brown. Garnish with fresh parsley.
Notes
WW Points:
- 3 WW points per rollup (green plan)
- 2 WW points per rollup (blue and purple plans)
