ROLLS STUFFED WITH CHICKEN RECIPES

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).

Steps:

• Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool
•  Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage
•  Chop or shred core and save for a warm slaw or a soup
•  Let the cabbage drain well on a kitchen towel as you separate leaves, then pile the 16 trimmed or stemmed leaves and move them to a work surface
• Meanwhile, in a pot or Dutch oven, heat EVOO, 3 turns of the pan, add onions, season with salt and pepper, soften 5 minutes, add garlic, stir a minute, add about ½ cup water and let it absorb
•  Remove half the mixture and place in large mixing bowl to cool
•  To the remaining onions and garlic, add Calabrian paste or red pepper and tomato paste, stir to combine, add tomatoes and passata, bring to a bubble, reduce heat to simmer and cook 30 minutes
•   To the cool onions and garlic, add the ground meat (or plant-based protein), salt and pepper, rice, egg, water, paprika, oregano, fennel (if using), Worcestershire, allspice or cloves, and grated cheese
•  Mix well
•  Score the meat into 16 potions
•  Place a portion on each leaf, tuck in sides and roll
• Preheat oven to 400˚F with rack at center
• Line a large casserole with about ⅓ sauce and fill pan with cabbage rolls
• Top with remaining sauce and cover pan tightly with foil
•  Bake 90 minutes until cooked through
• Top with chopped parsley