Chicken Stuffed Buns Recipes

STOVE TOP STUFFED CHICKEN ROLLS

Steps:

• Heat oven to 400°F.
• Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup and milk; pour over chicken. Sprinkle with paprika.
• Bake 25 to 30 min. or until chicken is done (165°F).

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

SPICED CHICKEN STUFFED BUNS RECIPE BY TASTY

Steps:

• For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
• Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
• Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
• Then, add in 1 (one) egg, salt and melted butter.
• Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
• When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
• While the dough is proving, you can make the filling as follows:
• For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
• Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
• Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
• Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
• Then add in the peas, saute another 2 minutes and set aside to cool a bit.
• To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
• Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
• Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
• Beat the remaining egg and brush it over the buns.
• Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
• Finally, enjoy warm or at room temperature.
• *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.

CHICKEN STUFFED BUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the top off of each bun, saving the tops. Hollow out each bun, leaving a shell.
• In a medium bowl combine chicken, cream cheese, Pepper Jack cheese, Parmesan cheese, garlic and spinach. Spoon mixture into each bun, packing it tightly; cap with bun tops. Wrap each bun tightly in foil.
• Bake in preheated oven for 20 minutes.

PIONEER WOMAN CREAMY CHICKEN STUFFED CRESCENT ROLLS

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix chicken, soup, cream cheese, cheddar cheese, ranch packet, sour cream, and pepper in a medium bowl.
• Remove the crescent rolls from the package, separate them, and place them on a large baking sheet.
• Now, you want to add a spoonful of the chicken mixture (about 1 1/2 to 2 tablespoons) at the large end of the triangle. Roll up the triangles starting from the larger part. Use your fingers to keep the filling in place.
• Brush each crescent with a reserved beaten egg.
• Bake your Pioneer Woman Creamy Chicken Stuffed Crescent Rolls for about 15 to 17 minutes, or until the top of the crescent has a golden brown color and the filling is warm.