STUFFED CHICKEN ROLLS RECIPE: HOW TO MAKE IT
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
Total Time 04 hours 25 minutes
Prep Time 25 minutes
Cook Time 04 hours 00 minutes
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, FatContent 26g fat (10g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 914mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 60g protein.
CHICKEN PARMESAN STUFFED SHELLS RECIPE: HOW TO MAKE IT
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet., For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 431 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 28g protein.
More about "how to make stuffed chicken recipes"
STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
OVEN ROASTED STUFFED CHICKEN BREASTS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.1
Total Time 1 hours 15 minutes
Category Italian Recipes
Calories 348.8 calories per serving
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
BEST CREAMY CHICKEN STUFFED PEPPERS RECIPE - HOW TO MAK…
From delish.com
Reviews 4.2
Total Time 1 hours
Category gluten-free, low-carb, nut-free, dinner party, Fourth of July, Super Bowl, appetizers, snack
Cuisine American
- Preheat oven to 400°. Place bell peppers cut side up in a 9”-x-13” baking pan. In a medium bowl, combine cream cheese and sour cream. Add chicken, spinach, 1 cup cheese, green onions, and paprika and stir until combined. Season with salt and pepper. Divide mixture between bell peppers and top with remaining cup of cheddar. Cover with foil and bake until peppers are tender, 30 minutes. Remove foil and bake 10 minutes more.
CHICKEN-STUFFED CUBANELLE PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 230 calories per serving
- Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.
BEST GREEK STUFFED CHICKEN RECIPE - HOW TO MAKE GREEK ...
From delish.com
Reviews 3.9
Total Time 45 minutes
Category gluten-free, healthy, low-carb, weeknight meals, dinner
- Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet. In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper. Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.
CHICKEN-STUFFED CUBANELLE PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 230 calories per serving
- Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.
BEST GREEK STUFFED CHICKEN RECIPE - HOW TO MAKE GREEK ...
From delish.com
Reviews 3.9
Total Time 45 minutes
Category gluten-free, healthy, low-carb, weeknight meals, dinner
- Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet. In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper. Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.
10 AIR FRYER CHICKEN THIGH RECIPES TO MAKE FOR DINNER ...
From allrecipes.com
WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE
From thespruceeats.com
100+ STUFFED CHICKEN BREAST RECIPES | ALLRECIPES
From allrecipes.com
10 BEST ROLLED STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYE…
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
125 LEFTOVER CHICKEN RECIPES TO MAKE DINNER EASY | TASTE ...
From tasteofhome.com
ASPARAGUS STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com