Best 4 How To Roll Chicken Breast Recipes

STUFFED CHICKEN ROLLS

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°.

ROLLED CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten.
• Mix salt, pepper and paprika; sprinkle on chicken.
• Mix Gruyere cheese with the next 5 ingredients.
• Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
• Using a slotted spoon, remove mushroom mixture from pan.
• Place 1 slice prosciutto on each chicken breast half.
• Spread Gruyere cheese mixture over the prosciutto.
• Fold the sides in and roll up; secure with toothpicks.
• Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
• Bake at 350° for 15 minutes; remove and keep warm.
• Add remaining 3 TBS butter to skillet; stir in flour until smooth.
• Cook and stir for 1 minute; slowly add sherry.
• Cook and stir until thickened.
• Add mushroom mixture; stir well.
• Pour over chicken, return to oven; bake another 10 minutes.

STUFFED CHICKEN BREAST ROLL-UPS

Steps:

• Preheat oven to 350.
• Lightly grease a baking sheet.
• Place French Fried Onions in a plastic bag and crush into small pieces.
• Place chicken breasts between sheets of waxed paper and pound to ¼ inch thickness.
• Season chicken breast with Grub Rub.
• On slick/smooth side of chicken place 1 slice of cheese. (the onions stick to the rough side better).
• Half bacon slice and place both pieces on top of cheese.
• Roll chicken to enclose filling and secure with toothpick.
• Coat chicken in egg.
• Roll chicken in crushed French Fried Onion.
• Place on prepared baking sheet.
• Bake for 30 minutes or until cooked through.

CORDON BLEU CHICKEN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
• Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
• To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.