Best 11 Mashed Potato Chicken Roll Ups Recipes

MASHED POTATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed potatoes down the center of each; top with spinach. Roll up and secure with toothpicks. , Place flour in a shallow bowl. In another bowl, whisk eggs and water. Place bread crumbs in a third bowl. Coat chicken with flour, dip in egg mixture, then roll in crumbs. , Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until chicken is no longer pink. , In a small saucepan, combine soup and milk; cook over medium-high heat for 5-7 minutes or until heated through. Heat the remaining mashed potatoes according to package directions. Discard toothpicks; serve with sauce and potatoes.

CHICKEN ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

MASHED POTATO ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired.

CREAMY TUSCAN CHICKEN ROLLUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
• Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
• Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
• Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
• Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

STUFFED CHICKEN ROLLS WITH MASHED POTATOES

Steps:

• For the puree: scrub potatoes and steam for about 30 minutes.
• For the chicken: cut rolls into cubes and place in a bowl. Drizzle with milk and let stand for 10 minutes. Peel and dice shallot. Heat butter in a pan and saute shallot until translucent. Combine shallot with bread, herbs and egg yolks, mix well. Season with salt and pepper and add enough breadcrumbs to make thick mixture. Rinse chicken, pat dry and cut so that breasts open like a book. Stuff with bread mixture, roll up and wrap each breast into 2-3 slices of bacon. Secure with toothpicks. Heat oil in a pan and cook chicken rolls until golden brown on all sides. Peel onions. Clean mushrooms and cut into strips. Remove chicken from the pan. Saute onions and mushrooms in the same pan for a few minutes. Sprinkle with flour and deglaze pan with Madeira and broth. Season with salt and pepper. Return chicken to the pan and simmer, covered, for about 10 minutes on low heat.
• Peel potatoes and press through a ricer into a bowl. Heat milk and add butter, add milk to potatoes. Whisk to a thick and smooth puree. Season with salt and nutmeg and arrange on plates. Top with chicken rolls (remove toothpicks) and sauce and garnish with thyme.Serve.

CRISPY MASHED POTATO EGG ROLLS

Steps:

• Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
• Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
• Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.

LEFTOVER MASHED POTATO BREAD AND ROLLS

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare a 9x13 casserole dish and a 9x9 casserole dish for rolls by spraying them generously with cooking spray. Grab approximately 3 Tablespoons of dough and slowly pull ends down and under the dough creating a ball. Place this in the greased casserole dish. You should be able to get 3 across and 4 down, making 12 in the 9x13 pan and 3 across and 3 down in the 9x9 pan, making 9 in the small pan. Cover prepared dough with a dish towel and let rise again for another hour. Preheat oven to 350*F Bake rolls for 25 minutes UNCOVERED or until tops of rolls are golden. Remove from oven and rub butter on top of rolls. Serve immediately.

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS

Steps:

• Preheat oven to 350 degrees F.
• Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
• Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

MARGARET'S CHICKEN ROLL-UPS

Steps:

• Flatten chick to 1/3 inch thickness.
• Place one cheese slice on each piece of chicken and roll-up tightly then secure with toothpick.
• Place flour, beaten eggs, and bread crumbs in separate shallow bowls.
• Coat chicken with flour, then dip in eggs, then coat with bread crumbs.
• Place seam side down in an ungreased 2-3 quart baking dish.
• Cobmine the butter and oregano and drizzle over the chicken.
• Bake uncovered at 350 degrees for 40-50 minutes or until chicken juices run clear (180 degrees).
• Discard toothpicks before serving.

LEFTOVER MASHED POTATO ROLL UPS

Steps:

• Let your leftover mashed potatoes cool,then roll into small balls about the size of a quarter, sprinkle the outside with seasonings of your choice.
• I like to add cyenne pepper for a little kick!
• Place on baking sheet sprayed with cooking oil.
• Bake 325 degrees for about 25 minutes or until golden brown.
• I use sides of ranch dressing or sour cream to go with them!
• You can be as creative as you want- I have molded the potatoes around a small piece of cheese.
• If you like it hot then use a small chunk of jalapano or habanero pepper!