Posted by Cookie on September 07, 2001 at 14:49:54:
In Reply to: Looking for a Pampered Chef Recipe... posted by Adrianne on September 06, 2001 at 00:04:50:
CHICKEN ROLLS
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2 pkg. crescent rolls
1 (8 oz.) and 1 (3 oz.) pkg.
cream cheese
1 (4 oz.) can mushroom pieces
2 Tbsp. dried minced onions
4 chicken breast halves
salt and pepper to taste
Cut chicken breasts into bite-size pieces. Cook until
done in large frypan. Add cream cheese, mushrooms, onions,
salt and pepper. Mix well. Open crescent rolls and separate.
Divide chicken mixture between the rolls (about 2 tablespoons)
on each roll. Wrap dough around to seal and form a ball.
Place seam side down in an ungreased 13 x 9-inch pan. Brush
tops with melted margarine or butter. Sprinkle with dried
bread crumbs or crushed salad croutons. Bake at 375 degrees for 15 to
20 minutes or until brown. Meanwhile heat 1 can condensed
cream of chicken soup with 1/2 can milk. Serve with chicken
rolls.
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ELEGANT CHICKEN ROLLS
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4 whole chicken breasts,
halved
1 stick melted butter or more
1 c. bread crumbs
1 c. Parmesan cheese
1 Tbsp. (or more) seasoned
salt
slivered almonds or cashews
Dip each chicken breast half in the butter. Combine
the bread crumbs, cheese and seasoned salt and mix well. Coat
each buttered chicken piece on both sides in crumb mixture and
roll up tightly. Put in baking dish so they touch, with seam
side down. Sprinkle with almonds and more melted butter. Bake
1 hour in 350 degrees oven. Plan on 2 rolls per person. You can vary
amounts according to number of chicken pieces. Just use 1/2
bread crumbs and 1/2 cheese.
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CHICKEN ROLLS
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1 pkg. boneless chicken
breasts (2 to 3)
1 (3 oz.) cream cheese with
chives
2 to 3 Tbsp. butter
4 to 6 slices bacon
Split breasts at center; pound with wax paper and meat
mallet until 1/4-inch thick. Cut cream cheese into equal
amounts for number of breasts. Dot cream cheese with approxi-
mately 1 tablespoon of butter. Fold sides in first; roll up
and wrap 1 slice of bacon around entire roll. Secure seam side
down. Bake at 350 degrees for 30 to 40 minutes until brown.
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CREAM CHEESE-STUFFED CHICKEN
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1 (3 oz.) pkg. cream cheese
2 whole small chicken breasts,
skinned, halved lengthwise
and boned
1 beaten egg
1 Tbsp. water
1/3 c. fine dry bread crumbs
1 Tbsp. dried parsley flakes
1/4 c. all-purpose flour
cooking oil for deep fat
frying
Cut cream cheese lengthwise into 4 sticks; chill until
ready to use. Meanwhile, place chicken, boned side up, between
2 pieces of clear plastic wrap. Pound chicken out from center
with mallet to 1/8-inch thickness. Remove wrap. Sprinkle
chicken with salt and pepper. Place 1 cheese stick on each
piece of chicken. Fold in sides; roll up jelly roll fashion,
pressing ends to seal. Mix egg and water. Mix crumbs and
parsley. Coat chicken rolls with flour; dip in egg mixture.
Roll in crumb mixture to coat. Cover and chill for 1 hour. In
wok heat 2-inches cooking oil to 375 degrees. Fry chicken rolls in
the hot oil about 5 minutes or until golden brown. Serve at
once. Makes 4 servings.
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SUPREME CHICKEN ROLLS
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12 stick margarine
1/4 c. all-purpose flour
1 tsp. instant chicken
bouillon
1 (4 oz.) can mushrooms
1 3/4 c. milk
4 whole chicken breasts
4 slices Swiss cheese
4 thin slices boiled ham
Bone and skin chicken breasts; flatten. Drain mushroom
liquid into a 2-cup measuring cup. Add enough milk to equal 2
cups. In saucepan, melt margarine over low heat. Blend in
flour, salt and bouillon. Gradually add milk, stirring con-
stantly, until sauce thickens and boils. Add mushrooms.
Remove from heat. On the flattened chicken breasts, place one
slice of ham and cheese. Spoon 1 tablespoon of sauce over
cheese. Roll tightly and put 2 tooth picks to keep chicken
together. Place rolled chicken, seam side down, in a greased
baking dish. Pour half of sauce over chicken. Bake in a 350 degrees
oven about 30 minutes (until chicken is tender). Heat remain-
ing sauce and serve over chicken rolls.
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CLARY LAKE CHICKEN ROLLS
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2 whole chicken breasts,
pounded, skinned, boned and
halved
1 c. chopped spinach
3 green onions, sliced
1 can salt-free chicken broth
3 Tbsp. cornstarch
1 Tbsp. olive oil
1 slice Canadian bacon, ham or
cooked bacon, chopped
Mix chopped spinach, green onions and bacon. Place in
pounded chicken breast halves. Roll. Secure with wooden
skewers. Heat nonstick pan that has been sprayed with Pam.
Add olive oil and saute on all sides until browned. Add broth
and put a lid on pan. Simmer for 30 minutes or until clear
juice runs when pricked with a fork. Thicken sauce with
cornstarch mixed with water. Cook 3 minutes. Serves 4. Serve
with Pasta Alfredo, green salad, rolls.
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SPINACH-STUFFED CHICKEN ROLLS
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6 chicken breast halves,
skinned and boned
vegetable cooking spray
1/3 c. diced onion
1/4 tsp. salt
1/4 tsp. dried whole rosemary,
crushed
Lemon Chive Sauce
1/3 c. uncooked brown rice
1 (10 oz.) pkg. frozen chopped
spinach
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. dried whole marjoram
2 Tbsp. grated Parmesan cheese
steamed shredded carrots
(optional)
Place each piece of chicken between 2 sheets of plastic
wrap and flatten to 1/4-inch thickness using a meat mallet or
rolling pin; set aside. Cook rice according to package
directions, omitting salt and fat; set aside. Cook spinach
according to package directions, omitting salt. Drain well,
pressing between layers of paper towels; set aside. Coat a
skillet with cooking spray; place over medium high heat until
hot. Add onion and saute until tender. Remove from heat, stir
in rice, spinach, Worcestershire sauce, pepper, marjoram,
cheese and carrots. Spread about one-third cup mixture over
each chicken breast; roll up, starting with short side. Place
seam side down in a 12 x 8 x 2-inch baking dish. Cover and
bake at 350 degrees for 15 minutes. Uncover and bake an additional 15
to 20 minutes, basting occasionally with Lemon Chive Sauce.
Lemon Chive Sauce:
1 1/3 c. canned chicken broth
1 1/2 Tbsp. cornstarch
1/8 tsp. pepper
2 to 3 Tbsp. lemon juice
2 Tbsp. chopped chives
Combine chicken broth and cornstarch in a small sauce-
pan; stir well. Cook over medium heat, stirring constantly,
until smooth and thickened. Remove from heat; stir in pepper,
lemon juice and chives.
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CREAM CHEESE STUFFED CHICKEN
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1 (3 oz.) pkg. cream cheese
with chives
2 whole small chicken breasts,
skinned, halved lengthwise
and boned
1 beaten egg
1 Tbsp. water
1/3 c. fine dry bread crumbs
1 Tbsp. dried parsley flakes
1/4 c. all-purpose flour
cooking oil (for deep-fat
frying)
Cut cream cheese lengthwise into 4 sticks; chill until
ready to use. Meanwhile, place chicken, boned side up, between
2 pieces of clear plastic wrap. Pound chicken out from center
with meat mallet to 1/8-inch thickness. Remove wrap. Sprinkle
chicken with salt and pepper. Place 1 cheese stick on each
piece of chicken. Fold in sides and roll up, jellyroll fash-
ion, pressing ends to seal. Mix egg and water. Mix crumbs and
parsley. Coat chicken rolls with flour; dip in egg mixture.
Roll in crumb mixture to coat. Cover and chill for 1 hour. In
wok, heat 2 inches cooking oil to 375 degrees. Fry chicken rolls
about 5 minutes.