Best 6 Rock N Roll Chicken Recipes

CAPTAIN CRUNCH CHICKEN

Steps:

• Use a kitchen mallet or rolling pin to flatten each chicken breast to about 1 inch thick. Cut each chicken breast (lengthwise) into 4 to 6 long slices to make the chicken strips. Place chicken in a bowl, cover with buttermilk, and marinate several hours or overnight.
• Using a food processor or blender, crush the Cap'n Crunch cereal into crumbs. You can also place the cereal into a resealable plastic bag, squeeze out all the air, and roll over it with a rolling pin until the cereal is crushed into crumbs.
• Place the cereal crumbs in a bowl and add bread crumbs, flour, onion powder, garlic powder, salt, and pepper. Stir well.
• Remove chicken from buttermilk marinade and set aside. Whisk one egg into the remaining marinade. Add the chicken back in and stir well.
• Coat each piece of chicken in the cereal crumb mixture.
• Deep Fry Method: Fill a deep fry pan with 2 inches of vegetable oil. Heat to 375 degrees. Fry each chicken strip for 4 to 6 minutes or until golden brown. When fully cooked, place each chicken strip on a paper towel or rack to drain the oil. Air Fryer Method: Preheat air fryer to 350. Spray each side of the chicken strips with a little bit of cooking spray. Cook at 350 for 8-10 minutes, flipping halfway through.
• For the Sauces: Mix ingredients together and let chill in the fridge at least one hour before serving.

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°.

ROCK 'N ROLL CHICKEN

Steps:

• Preheat over to 425°F.
• Pound breasts in plastic wrap until they are about 1/4" thick.
• In a bowl or plate combine bread crumbs, parmesan cheese, and parsley.
• In a bowl melt the butter.
• Top each chicken breast with a slice of ham, a slice of cheese, diced tomatoes and a sprinkle of sage.
• Roll the chicken breast tightly tucking in the ends.
• Dip into melted butter.
• Roll in bread crumbs to coat evenly.
• Place seam side down in a casserole dish or baking pan with high walls. (I use a pyrex casserole dish).
• Sprinkle remaining cheese on top if desired. I usually do this with about 5-10 minutes left.
• Bake for 25min or until done.
• Enjoy!

CHICKEN SALAD ROLLS

Steps:

• Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
• Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.

ROCK 'N' ROLL SNACK CRACKERS

Steps:

• In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
• Place crackers in a gallon-sized covered container.
• Drizzle with oil.
• Add dry ingredients.
• Seal container.
• Gently roll to coat crackers.
• Let stand for 4 hours, rolling every 30 minutes to coat.

HARD ROCK 'N ROLL CHILI

Steps:

• In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned.
• In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt.
• Drain fat from beef, then stir in seasoning mixture.
• Bring to simmer over medium high heat, and cook, stirring, 5 minutes.
• Add tomatoes, chili beans, green pepper, and celery.
• Reduce heat to low, and cook, covered 1 hour, stirring occasionally.