Chicken Basil Roll Ups With Mustard Sauce Recipes

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.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

CHICKEN WITH BASIL AND MUSTARD SAUCE

Steps:

• Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
• In a bowl, add broth, wine and dijon mustard.
• In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
• Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
• Add chicken in and cook another 2 mins per side.
• Serve with crusty bread.

GARLIC CHICKEN ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.
• Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.
• Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper. Mix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling.
• Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45 minutes.
• Top the asparagus with any remaining compound butter and serve with the roll-ups.

SWISS CHICKEN WRAP WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350°. Very lightly spray an 8x8 or 9x9 inch baking dish with a no-stick cooking spray.
• Rub olive oil on both sides of the chicken breasts.
• Mix together the garlic salt, parsley, basil and chicken bouillon. Rub the herb mixture into both sides of the chicken breasts. Place the chicken in the prepared baking pan and bake for 30-45 minutes at 350° or until thoroughly cooked and no pink remains. (Baking time can vary depending on the thickness of the chicken breasts.).
• Once done, let the chicken cool until you can easily handle with your hands. Then cut the chicken breasts into strips about 5 or 6 inches in length and about 1/4 to 1/3 inch in width. Set aside.
• Remove the cheese wedges from their foil wrapper and place in a bowl. Add the chopped cilantro leaves, and mix until well blended. Set aside.
• In a small bowl, mix together the honey and Dijon mustard. Set aside.
• To prepare the Chicken wraps, place each tortilla on a plate. Spread ¼ of the cheese-cilantro mixture on each tortilla. Spoon about 1 tablespoon of the honey mustard sauce on top of the cheese spread. Place 1 romaine leaf (or fresh spinach leaves) on each tortilla. Add strips of chicken in the center of the tortilla, leaving about 2-3 inches from the bottom edge of the tortilla (for wrapping margin). Then add slices of fresh cucumber, red onions, and tomato as desired. Drizzle additional honey mustard over the top, for more flavoring.
• Fold the bottom portion of the tortilla up over the fillings. Then fold one side of the tortilla in, toward the middle. Then gently roll the tortilla around to form a burrito-style wrap.
• Serve with garnishes of remaining cucumber slices and a sprig of fresh cilantro.

CHICKEN & BASIL ROLL-UPS WITH MUSTARD SAUCE

Steps:

• First make your sauce and set aside at room-temp while the chicken is cooking.
• Pre-heat the oven to 400 degrees.
• Mix chopped basil and garlic and place 1 tablespoon on each chicken breast.
• In shallow bowl mix yogurt& mustard.
• In dish mix bread crumbs& cheese.
• Roll-up chicken to enclose basil& secure with tooth-pic.
• Dip in yogurt then bread/cheese mixture.
• Place on sprayed baking dish and drizzle with melted butter.
• Bake for 30 minutes and serve with a dollop of sauce.