Best 4 Southern Chicken Roll Ups Recipes

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.

BROCCOLI CHEDDAR CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
• On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
• Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
• Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
• Put the flour into a medium bowl.
• Whisk the eggs in another medium bowl.
• Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
• Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
• Let the chicken cool slightly, then remove the toothpicks.
• Enjoy!

CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
• In a separate bowl, combine chicken and remaining ½ cup of cheese.
• Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
• Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.

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°.