Best 5 Janettes Chicken Parmesan Vegetable Roll Ups Recipes
**Scrumptious Janette's Chicken Parmesan Vegetable Roll-Ups: A Culinary Symphony of Flavors**
Prepare to embark on a tantalizing culinary journey with Janette's Chicken Parmesan Vegetable Roll-Ups, a symphony of flavors that will delight your taste buds. This delectable dish combines the classic taste of chicken parmesan with the vibrant freshness of vegetables, creating a mouthwatering experience like no other. Each roll-up boasts a tender chicken breast, succulent vegetables, and a crisp parmesan crust, all enveloped in a rich and flavorful sauce. Whether you're seeking a hearty appetizer, a delightful main course, or a satisfying snack, these roll-ups are guaranteed to satisfy your cravings. With their ease of preparation and stunning presentation, they're perfect for any occasion, from casual family dinners to elegant gatherings. Discover the culinary magic of Janette's Chicken Parmesan Vegetable Roll-Ups and indulge in a symphony of flavors that will leave you craving more.
**Additional Featured Recipes:**
- **Creamy Pesto Chicken Roll-Ups:** Experience a delightful twist on the classic chicken roll-up with this creamy pesto variation. Tender chicken breasts are paired with a vibrant pesto sauce, roasted tomatoes, and a sprinkle of Parmesan cheese, all wrapped in a crispy outer layer. The result is a burst of flavors that will leave you wanting more.
- **Zesty Lemon Chicken Roll-Ups:** These zesty lemon chicken roll-ups offer a refreshing and tangy take on the traditional recipe. Marinated chicken breasts are combined with a zesty lemon sauce, crisp asparagus, and a hint of garlic, creating a flavorful and light dish. The bright lemon flavor cuts through the richness of the chicken and cheese, making it a perfect choice for those who love a vibrant and tangy twist.
- **Savory Spinach and Feta Chicken Roll-Ups:** Embark on a Mediterranean culinary adventure with these savory spinach and feta chicken roll-ups. Juicy chicken breasts are stuffed with a flavorful mixture of spinach, feta cheese, sun-dried tomatoes, and a hint of oregano, then wrapped in a crispy breadcrumb coating. The combination of flavors is simply irresistible, offering a perfect balance of savory and tangy notes.
- **Delectable Turkey and Cranberry Roll-Ups:** These delectable turkey and cranberry roll-ups are a festive and flavorful addition to any holiday gathering. Tender turkey breast is paired with a sweet and tangy cranberry sauce, crisp celery, and a sprinkle of walnuts, all wrapped in a flaky puff pastry. The result is a delightful combination of flavors and textures that will impress your guests.
GARLIC CHICKEN ROLL-UPS
Provided by Bev Weidner
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
- Remove from the oven and cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
EGGPLANT AND ZUCCHINI ROLL UPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle.
- Lower the oven temperature to 375 degrees F.
- In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.
- Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly.
CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS
Steps:
- Preheat the oven to 350 degrees F.
- Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
- In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
- Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
- Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
- Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
- Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
Tips:
- Slice the eggplant and zucchini thinly. This will help them cook evenly and prevent them from becoming soggy.
- Use a sharp knife to cut the chicken breasts into thin strips. This will also help them cook quickly and evenly.
- Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will not cook evenly and will be more likely to dry out.
- Use a light hand when applying the marinara sauce to the eggplant and zucchini slices. Too much sauce will make the roll-ups soggy.
- Bake the roll-ups until the cheese is melted and bubbly. This will help to hold the roll-ups together and prevent them from falling apart.
- Serve the roll-ups hot with additional marinara sauce, if desired.
Conclusion:
Janette's Chicken Parmesan Vegetable Roll-Ups are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, eggplant, zucchini, and cheese is sure to please everyone at the table. These roll-ups can also be made ahead of time and reheated, making them a great option for busy families. So next time you're looking for a quick and easy dinner recipe, give these roll-ups a try!
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