Chicken Rococo Recipes
CHICKEN ROCOCO
There's nothing complicated about our Chicken Rococo, just delicious cheese-stuffed chicken breasts browned in a skillet and baked until delicious.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Cut cheese crosswise in half, then cut each piece lengthwise into 4 sticks. Wrap 1 chicken breast around each cheese stick to completely enclose cheese; secure with wooden toothpicks. Dip chicken roll-ups, 1 at a time, in eggs then in bread crumbs, turning to evenly coat each roll-up.
- Heat 2 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally. Transfer to 13x9-inch baking dish sprayed with cooking spray.
- Bake 15 to 18 min. or until chicken is done (165ºF). Meanwhile, wipe skillet with paper towels. Add remaining oil and vegetables to skillet; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Stir in flour and pepper until blended. Gradually stir in broth; cook 3 to 5 min. or until thickened, stirring constantly. Add rice; cook 2 min. or until heated through, stirring occasionally.
- Discard toothpicks from chicken. Serve chicken over rice mixture.
Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 155 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
CHICKEN ROCOCO
This is a recipe that I found in a Kraft Cookbook years ago. I lost the book but knew the "general" recipe. Finally I went to the Kraft web site and emailed them for the recipe, I am glad I did, I was missing a few ingredient and they make all the difference. This recipe does take a bit of prep, but the end "taste" result is well worth the effort... delicious!
Provided by WillowCloud
Categories One Dish Meal
Time 1h20m
Yield 8 cheese wrapped breast, 8 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
- DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
- BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.
Nutrition Facts : Calories 547.4, Fat 28.7, SaturatedFat 16.9, Cholesterol 194.2, Sodium 869.6, Carbohydrate 28.9, Fiber 1.4, Sugar 2, Protein 41.8
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