Chicken Roulades With Shrimp Recipes

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CHICKEN AND SHRIMP



Chicken and Shrimp image

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
  • Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
  • In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
  • Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
  • Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g

CHICKEN ROULADES WITH CHORIZO AND MANCHEGO



Chicken Roulades with Chorizo and Manchego image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

4 boneless skinless chicken breasts
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2 pound Mexican chorizo, casing removed
1/2 cup breadcrumbs
1/2 cup grated aged Manchego cheese
1/2 bunch fresh Italian parsley, finely chopped
1/4 cup sliced almonds, toasted and roughly chopped
1 egg
1/2 cup flour
2 eggs
1 cup panko breadcrumbs
Extra-virgin olive oil
Kosher salt
1 shallot, finely chopped
1/4 cup sherry vinegar
2 cups chicken stock
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
  • Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
  • Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
  • Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.
  • Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
  • For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
  • Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
  • Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
  • For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
  • Turn the heat to medium and swirl in 1 pat of butter at a time.
  • Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
  • Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).

CHICKEN ROULADES WITH SHRIMP



Chicken Roulades With Shrimp image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield Eight servings

Number Of Ingredients 17

4 to 6 skinless, boneless chicken or capon breast halves, about 1 1/4 pounds
7 large shrimp, about 1 1/2 pounds
25 fresh coriander leaves
Salt to taste, if desired
4 thin slices lean salt pork, about 2 ounces
32 thin, julienne strips carrot, each about 2 inches long
32 thin, julienne strips hot green pepper
32 thin, julienne strips scallions or green onions
Oil for brushing the roulades
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 teaspoons finely minced garlic
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely sliced shallots
1/4 cup light soy sauce
1/2 cup rich chicken broth
1/2 teaspoon dark brown sugar

Steps:

  • There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
  • Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
  • Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
  • Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
  • Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
  • To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
  • Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
  • Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.

ALL-BRANAND#153; CHICKEN ROULADES



All-Branand#153; Chicken Roulades image

Lime juice and fresh cilantro add pizzazz to the delicious stuffing in these chicken rolls.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound thin-sliced, boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
3 tablespoons butter or margarine
1 clove garlic, minced
1/2 cup Kellogg's® All-Bran® Original cereal
1/4 cup chicken broth
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated lime peel

Steps:

  • 1. Sprinkle chicken pieces with salt and pepper. Set aside.
  • 2. In large skillet cook onion in butter over medium heat about 3 minutes or until softened. Add garlic. Cook and stir for 1 minute more. Stir in Kellogg's® All-Bran® Original cereal, broth, lime juice, cilantro and lime peel.
  • 3. Spread cereal mixture on one side of each chicken piece. Tightly roll up. Place, seam side down, in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F about 30 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Diagonally cut into thick slices. Arrange on serving plates.
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION



17 Best Chicken and Shrimp Recipe Collection image

Double the fun and the flavor with these easy chicken and shrimp recipes. From fajitas to paella, they're meaty, bright, and perfect for family dinners.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 17

Garlic Chicken and Shrimp
Sizzling Cheesy Chicken and Shrimp
Creamy Shrimp Scampi with Chicken
Easy Jambalaya (Chicken, Shrimp, and Andouille)
Easy Chicken and Shrimp Pad Thai Noodles Recipe
Cajun Chicken and Shrimp Alfredo
Jack Daniel's Chicken and Shrimp
Olive Garden Chicken and Shrimp Carbonara
Chicken and Shrimp Stir Fry
Shrimp and Chicken Pancit Canton
The Best Cajun Chicken And Shrimp Pasta Recipe
Chicken u0026amp; Shrimp Spanish Paella
Chicken and Shrimp With Red Pasta Sauce
Bourbon Street Chicken and Shrimp Applebee's
Chicken and Shrimp Dumplings
Shrimp and Chicken Fried Rice
Chicken and Shrimp Fajitas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN ROULADEN



Chicken Rouladen image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

8 slices bacon
4 boneless, skinless chicken breasts, butterflied and pounded out
Salt and pepper
1/4 cup German mustard
1/2 cup chopped pickles or cornichons
3 tablespoons chopped fresh parsley, plus additional for the sauce
4 hard-boiled eggs, chopped
2 tablespoons olive oil
2 to 3 tablespoons butter
2 cloves garlic, grated or minced
1 large shallot, minced
1 tablespoon tomato paste
Splash white wine
1 cup chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
  • Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
  • Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
  • Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.

CHICKEN SPINACH ROULADE



Chicken Spinach Roulade image

This recipe is easy and sure to impress.

Provided by LadyVictorie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (14 ounce) can spinach, drained
1 egg
3 tablespoons grated Parmesan cheese
2 teaspoons milk
1 cup Italian seasoned bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease a baking sheet.
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
  • Heat spinach in a saucepan over medium-high heat.
  • Whisk eggs, Parmesan cheese, and milk together in a bowl.
  • Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
  • Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
  • Sprinkle bread crumbs atop rolled chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g

CHICKEN ROULADE



Chicken Roulade image

Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/2 cup flat-leaf parsley leaves, loosely packed
2 teaspoons dried thyme
Zest of 1 lemon
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 large cloves garlic, minced
1/2 pound broccoli rabe
1/4 cup plus 3 tablespoons low-fat ricotta cheese
2 whole skinless and boneless chicken breasts
1/4 cup dry white wine
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
  • Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
  • Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.

Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g

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