Italian Chicken Cheese Rollups Light Recipes

ITALIAN STUFFED CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
• In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
• Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
• Roll up chicken and secure with toothpicks.
• Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
• Place chicken seam-side down on prepared baking sheet.
• Lightly spray chicken with cooking spray (this will help it turn golden brown!).
• Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!

ITALIAN CHEESE CHICKEN ROLL-UPS

Steps:

• PREHEAT oven to 400°F.
• Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended.
• Shape into 4 logs.
• Place 1 log on one of the short ends of each chicken breast; press into chicken lightly.
• Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
• PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti or tomato sauce evenly over chicken; cover with foil.
• BAKE 35 minute or until chicken is cooked through (170°F).
• Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese.
• Bake an additional 3 to 5 minute or until cheese is melted.

CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
• On a cutting board, slice the chicken breasts in half horizontally.
• Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
• Drizzle olive oil over pieces of chicken and season with salt and pepper.
• Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
• Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
• Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
• Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
• Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
• Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
• Enjoy!

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.

RICOTTA CHICKEN ROLLUPS

Steps:

• mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs.
• place the pieces of chicken on a lined cookie sheet (with foil) flat.
• scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them.
• cover the chicken with tomato sauce and mozzarella cheese once rolled.
• bake for 35-40 minutes at 350 degrees.

ITALIAN CHICKEN ROLL-UPS

Steps:

• Preheat oven to 375 degrees.
• Pound chicken breast halves until they are about 1/4 inch thick.
• In a medium mixing bowl, combine the low-fat ricotta cheese, 3 Tbsp grated Parmesan cheese and 1 Tbsp snipped fresh parsley.
• Spoon about 1 1/2 Tbsp of cheese mixture onto each chicken breast.
• Fold in long sides and then roll from short end.
• Place seam side down in sprayed 8 x 8 inch baking dish.
• Measure out 1 cup of sauce; set aside.
• Next pour remaining 2 cups of tomato sauce over stuffed chicken breast.
• Cover baking dish with aluminum foil.
• Bake for 35- 40 minutes or until chicken is no longer pink.
• Remove cover.
• Sprinkle 1/2 cup shredded mozzarella cheese over top.
• Bake an additional 4 to 5 minutes.
• Cook spaghetti according to package directions.
• Heat remaining 1 cup of spaghetti sauce.
• Place single serving of spaghetti on plate with chicken placed on top and some of the remaining heat sauce spooned over top of stuffed chicken breast.
• Serve with extra grated Parmesan cheese.

CHICKEN & CHEESE ROLLUPS

Steps:

• Boil the Chicken Breasts for 20 minutes, or until they are completely cooked.
• Remove them from the boiling water and let them cool.
• Once they have cooled, cut them into bite size pieces.
• Combined the Cooked Chicken, Cream of Chicken Soup, 2 Cup of Shredded Cheddar Cheese, Salt and Black pepper in a large bowl and mix well.
• Remove the Crescent Rolls from the cans, separate them into the pre-cut triangles and roll them out slightly.
• Put 2 Heaping tablespoons of the chicken mixture in the middle of the triangle and fold the crescent rolls up.
• (The rolls should be overstuffed.) Put the rolls in a baking dish, seam side down.
• Put any remaining chicken mixture around the rolls.
• Bake in a 350 degree oven for 25 minutes or until the tops of the crescent rolls are golden brown, remove, and cover the rolls with the other cup of Shredded Cheddar Cheese.
• Return to the oven for an additional 10 minutes.