Stove Top Stuffing Chicken Rolls Recipes

STOVE TOPPED STUFFED CHICKEN ROLLS

Steps:

• Turn on oven to 350°F
• Pound chicken between plastic wrap to 1/4" thickness.
• Mix together contents of vegetable/seasoning packet and 1 cup water in a large bowl.
• Stir in stuffing crumbs stirring to moisten. Let stand for 5 minutes.
• Mix eggs into stuffing.
• Spread each chicken breast with stuffing mix to within 1/2" of outer edges. Roll up from short end jellyroll style. Secure with toothpicks so rolls don't unroll.
• Place in a 13x9" baking pan.
• Mix together soup and milk; pour over chicken rolls.
• Bake for 45 minutes or until chicken is cooked through.

STOVE TOP STUFFING CHICKEN ROLLS

Steps:

• Start by making the Stove Top Stuffing. Simply follow the package instructions here. Put stuffing in a bowl. Cut some pieces of butter. You can use water or chicken broth here. I used both with a 50/50 split. Your liquid needs to be hot, so you can heat it in the microwave for a minute or two. Pour it over the stuffing mix, place butter pieces on top. Cover with plastic wrap. Cook in microwave. Once your stuffing is done, just set it aside for later.
• Time to prep the chicken. I used the pound-with-a-pan method to thin out the chicken this time. Put a layer of plastic over the chicken. I used my skillet to flatten the chicken and it worked great. If you don't have a skillet, just use whatever pan you have - it will still work. Pound the chicken with your pan until it's about a ¼" thick. Also, if the chicken sticks to your cutting board have a spatula on hand to gently lift it off before rolling.
• After you've done this to all four pieces of boneless chicken, it's time to stuff and roll. Spread your Stove Top Stuffing on top of the flattened chicken. Put as much as you can while still being able to roll it. Then gently and carefully roll the chicken. Once it's rolled, insert the toothpicks to hold it together. Add as many as you need just don't forget to pull them out before serving! Also, place the toothpicks through the side of the chicken since we need to sear this on the top and bottom. (see video)
• Once the chicken is stuffed and toothpicked, season the tops with HALF of the salt, pepper, garlic powder and dried thyme listed in the ingredients. Use more or less if you want.
• Heat olive oil in a pan on medium heat. We're searing the chicken before it goes in the oven so we can get a nice crust on it. Place the chicken in the pan seasoned-side-down and cook for 2-3 minutes - just long enough to get it browned. While it's cooking, season the other side with the remaining salt, pepper, garlic powder and dried thyme.
• Turn the chicken to cook the other side for 2-3 minutes.
• Cook the chicken in a preheated oven at 375 degrees for 15-20 minutes. Internal temperature of the chicken should be 165 degrees before consuming. It's easier to use an oven-safe pan for this so you can have less dishes. If you don't have that, just transfer the chicken from the pan to an oven safe baking dish.
• While the chicken is cooking, prepare the gravy. This is so easy! First, finely dice one tablespoon of shallot or whatever kind of onion you have on hand.
• Melt butter in a small pot on low heat and add the shallots. Cook for a minute or two until the onions soften.
• Add flour to the mixture to create a roux (thickening agent). Cook that for a couple of minutes to get rid of the raw flour taste.
• Add chicken broth here. I used a low sodium brand, but use what you have. Give it a good whisk so there are no lumps. Turn the heat up a little here.
• Add the dried thyme and give it another good whisk.
• Taste it. Add your salt and pepper here. If you used a regular salt broth you may not need more salt here. It's up to you and your salt preference at this point. Only add a little at a time and taste it. Give it a good whisk again. It's probably come to a slight boil by now. Turn the heat off and let it sit to thicken.
• If you're using the optional parsley garnish now would be the time to chop that up.
• Once the chicken is finished, let it rest for 5 minutes or so before slicing. I think it's pretty to slice it like I do in my video. If you serve it this way, just put on some rubber gloves and remove all the toothpicks before slicing.
• Serve immediately. If you have extra stuffing you can put it in a bowl for anyone who might want a little more. I had cranberry sauce on hand and put that on the side.
• Enjoy!

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

STOVE TOP STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
• Pound chicken to 1/4 inch thickness using a meat mallet.
• Add broccoli to the stuffing and mix lightly.
• Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
• Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
• Place the chicken, seam side down, in a 13x9 inch baking dish.
• Mix the soup and milk and pour over the chicken.
• Sprinkle with the cheese.
• Bake for 30 minutes or until chicken is cooked through 170 degrees.

STOVE TOP STUFFING CHICKEN ROLLS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix together stuffing and water; let stand for 5 minutes. Stir in eggs.
• 3. Spread mixture on pounded chicken to within 1/2 inch of the edges. Roll chicken up and place seam side down in a 9" X 13" baking dish.
• 4. Mix soup and milk; pour over chicken. Sprinkle with paprika.
• 5. Bake for 30-35 minutes.

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°.