STOVE TOP STUFFED CHICKEN ROLLS
This is a great dish that looks like you spent a lot of time in the kitchen, but not so. Wonderfully delicious comfort food made in a jif.
Provided by Marie
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 315.7, Fat 7.8, SaturatedFat 2.4, Cholesterol 143, Sodium 781.2, Carbohydrate 26.4, Fiber 4.2, Sugar 1.8, Protein 33
COFFEE CHICKEN WITH QUICK MOLE SAUCE
Rich home-made mole sauce with tender cocoa flavor coats tender chicken in this delicious dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 20
Steps:
- In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
- Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
- In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
- In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
- Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 8 g, TransFat 0 g
CHICKEN WITH COFFEE SAUCE
This is my mum's old recipe; It's really interesting that the same (or extremely similar) recipe was published in my local magazine! Marinating time not included in preparation time.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken with the oyster sauce. Season with salt and pepper.
- Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
- In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
- Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
- Serve immediately.
Nutrition Facts : Calories 280.5, Fat 4.5, SaturatedFat 1, Cholesterol 136.9, Sodium 255, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 54.6
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Provided by Katie Aubin
Categories Lunch
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
- Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
- Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
- Chill the chicken rolls in the fridge for 30-60 minutes.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
- Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
- Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
- Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
- Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
- Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
- Enjoy!
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