Garlic Chicken Rolls Recipes

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HOMEMADE GARLIC BUTTER ROLLS

Steps:

• In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don't have a thermometer, the water should be warm but NOT hot to the touch. Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
• Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
• In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
• Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
• Cover bowl and set aside to rise in a warm place until double in size, about 1-2 hours. If you want to expedite the rising process, heat the oven to 200 degrees, turn off the oven, and place the oven-safe bowl to rise until double in size.
• Once the dough is doubled, roll into small balls, about 7-9 depending on size preference. Place on greased or buttered baking pan or cast-iron skillet, close together to ensure the rolls rise upward and not spread.
• In a small bowl, stir together butter, garlic, and seasonings. Lightly spread 1/4 of butter mixture over the rolls.
• Cover and set aside to rise for 1 hour. Preheat oven to 350 degrees. Bake for 14 - 18 minutes or until golden brown. Brush rolls with remaining garlic butter. Let the rolls soak up the garlic butter and keep repeating until all of the garlic butter is on the rolls. Serve warm or store in an air-tight container.

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.

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 EGG ROLL

Steps:

• Gather the ingredients.
• Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.
• In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.
• Wash and prepare vegetables.
• Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.
• Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper , mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts , if desired. Stir in green onion.
• Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.
• Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.
• Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.
• Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn't bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.
• Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown . Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.

GARLIC CHICKEN ROLLS

Steps:

• Preheat oven to 375 degrees F.
• Line a baking sheet with foil and spray with cooking spray.
• Roll each chicken fillet around 2 to 3 asparagus spears.
• Insert toothpick to hold chicken together and place seam side down.
• Sprinkle chicken with Mrs. Dash seasoning and pepper.
• Top chicken with the garlic and mushrooms.
• Bake 25 to 30 minutes until chicken is cooked through.

LUMPIA AYAM SAYUR (CHICKEN AND GARLIC SPRING ROLLS)

Steps:

• Place the noodles in a heatproof bowl and pour over boiling water. Leave to soak for 10 minutes (or follow the packet instructions). Once softened, drain and return to the bowl, tossing in a little oil to prevent them from sticking. Set aside.
• Heat 2 tablespoons of oil in a frying pan over a high heat and add the mince. Stirring continuously, fry the ground chicken until cooked through and well browned. Transfer to a bowl and set aside.
• Heat another 2 tablespoons of oil in the pan over a medium-high heat, add the mushrooms and sauté for 2-3 minutes or until cooked through. Add the carrots and bean sprouts and stir for 1 minute, then add the garlic and cook for a further 1 minute. Return the cooked chicken to the pan along with the noodles and spring onions, stirring for a further 1 minute. Finally, add the kecap manis, oyster sauce, fish sauce and lime juice, then continue to cook for a further 2 minutes or until the sauce is clinging to the meat. Taste and adjust the seasoning if necessary. (It is better for the filling to taste fairly strong at this stage because the spring roll wrapper absorbs a lot of the flavor during cooking.) Set aside to cool.
• Lay a clean tea towel over the spring roll wrappers to prevent them from drying out. Line a tray with baking parchment. Cut a chunk of banana with the skin on to use as glue for the spring roll. (Alternatively, you can use beaten egg.) Peel one wrapper off the top of the pile and lay it on a chopping board, facing you like a diamond. Place 1-2 tablespoons of the filling on the bottom third of the wrapper. Roll the bottom corner of the wrapper up over the filling and then continue rolling until you reach the middle. Fold in the left and right corners, then rub the flesh of the banana along the edges of the exposed top corner of the wrapper. (If using beaten egg, brush this on instead.) Finish rolling up the rest of the wrapper and seal the final corner. Place the spring roll on the tray. Repeat with more wrappers until all the filling is used up.
• Fill a deep saucepan one-third full with oil. Heat the oil to 320°F/160°C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25-30 seconds.)
• Carefully lower 4-6 spring rolls into the hot oil, without overcrowding the pan. Deep-fry for 4-6 minutes or until golden all over. Transfer to a tray lined with paper towels to absorb any excess oil. Repeat with the remaining spring rolls. Serve immediately, with sambal or dipping sauce, if you like.
• Do Ahead: The spring rolls can be frozen in a single layer on a tray, then piled into a bag or container and kept in the freezer for up to 3 months. If cooking from frozen, cook for 6-7 minutes, or until golden. Once cooked they last for up to 2 days in the fridge and can be reheated in the oven for 10 minutes at 325°F/170°C/150°C fan/gas 3.
• Variations
• Vegetable spring rolls: Omit the ground meat from the recipe and instead triple the quantity of carrots, shiitake and bean sprouts. The remaining ingredients should stay the same. If you want to make the recipe vegetarian, replace the oyster sauce and fish sauce with light soy sauce, adding a little at a time until you are happy with the flavor. Once added to the pan, simmer to reduce this extra soy sauce for a couple of minutes.
• Pan-fried spring rolls: Preheat the oven to 400°F/200°C/180°C fan/gas 6. Heat 3 tablespoons of oil in a large pan over a medium-high heat. Gently place the prepared spring rolls in the hot oil, cooking in batches so as not to overcrowd the pan. Continue turning the spring rolls in the hot oil until they are golden all over, about 5 minutes, adding more oil if necessary. Transfer to a tray lined with paper towels to absorb any excess oil, then to a baking tray lined with baking parchment, and finish cooking in the oven for 7-10 minutes.

RANCH GARLIC ROLLS

Steps:

• In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
• On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
• Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the rolls are golden brown, about 15 minutes. Serve immediately.