STUFFED CHICKEN ROLLS RECIPES

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.

Steps:

• To start, you will need to roast the red bell pepper in the oven or on the BBQ. Once roasted, place the roasted pepper in a brown paper bag or in a bowl covered with plastic wrap to allow the pepper to steam itself while cooling off. This will naturally remove the skin from the pepper and make it easy to peel off. Cut the roasted pepper in half.
• While the pepper roasts, sauté the chopped garlic clove in a pan with a drizzle of olive oil for one minute. Add the spinach and sauté until the spinach has wilted. Remove from the pan and set aside to cool off.
• Position rack to the middle position and preheat the oven to 400°F.
• While the pepper and spinach cool off, begin preparing the chicken breasts. Butterfly both chicken breasts and pound them to make them thinner and to tenderize. Season with salt and black pepper.
• Place one slice of ham over each chicken breasts, close to one of the edges. Top with half of the sautéed spinach and spread over the slice of ham. Place half of the bell pepper on top, followed by two slices of mozzarella cheese. Begin to tightly roll the stuffed chicken into itself, starting with the edge with the toppings.
• Sprinkle enough flour on a dinner plate to cover the bottom completely. In a separate plate, sprinkle enough breadcrumbs to cover the bottom completely.
• Coat each stuffed chicken roll with flour first, then submerge into the scrambled egg to coat completely. Lastly, coat each stuffed chicken roll with breadcrumbs. If the roll is a little loose or the ends are too open, close the ends with a toothpick to keep from unrolling.
• In an oven safe sauté pan, heat a large drizzle of olive oil and the butter over a medium flame. Place both stuffed chicken rolls in the pan and cook for three minutes, until browned. Flip over and cook for another three minutes.
• Place the entire pan in the oven and bake the stuffed chicken rolls for twenty-five minutes. Remove from the oven and serve with green beans, a salad or your favorite side dish and enjoy! Salute and cin cin!