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Monday, January 6, 2014

Cheesy Chicken Roll-ups

Before jumping into valentines, I'm starting the year off with an amazing chicken recipe.
I'm always on the lookout for chicken recipes that the entire family will enjoy.  These chicken roll-ups were such a surprise, actually a miracle... that everyone in the family enjoyed them!
(That's hard to come by with my picky eater!)

  Bonus surprise-- this dish looks fancy, which means it's perfect for guests. You could even do a few steps ahead of time and then bake when you're ready. Gotta love that! 

I'm hoping my extended family isn't reading this post...
I'm pretty sure I'll be serving this-- the next time we gather.
(Sorry, not many pictures.  I had no idea that this recipe was blog worthy until I took my first bite!)
Yield: 6 servings
Serving Size: one chicken roll-up
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

See a Skillet Turkey Pot Pie Recipe
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to 8-inch square baking dish or other baking dish (size doesn't really matter here).
  2. Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
  3. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer. I had to cook mine for about 10 minutes longer. If your breadcrumbs get too brown for your liking after about 15 minutes of cooking cover with foil for the remaining baking time. Serve.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
Yield: 6 servings
Serving Size: one chicken roll-up
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

See a Skillet Turkey Pot Pie Recipe
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to 8-inch square baking dish or other baking dish (size doesn't really matter here).
  2. Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
  3. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer. I had to cook mine for about 10 minutes longer. If your breadcrumbs get too brown for your liking after about 15 minutes of cooking cover with foil for the remaining baking time. Serve.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
 


 
Cheesy Chicken Roll-Ups

 
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • 1/2 cup chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • 1/2 cup Italian seasoned panko bread crumbs

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#8RgBSW97RTwqF1oJ.99
Ingredients:
2 Tbsp. olive oil
1 onion finely chopped
6 garlic cloves
1 (14.5 oz) can Italian diced tomatoes
1/2 cup chopped fresh basil
11/2 cups shredded mozzarella
1/2 cup grated parmesan
3 chicken breasts sliced in half lengthwise
salt and pepper
1/2 cup Panko or breadcrumbs
 
 
Directions:

Make the sauce:

Saute chopped onion with olive oil in a saucepan on medium heat.
After a few minutes, add in garlic and stir for a minute.
Add in can of tomatoes and cook for about 5 minutes until thickened.
Remove from heat and stir in 1/4 cup basil.
Pour half of the sauce into the bottom of a baking dish.


Prepare the chicken:
Combine the cheeses and save 1/2 cup of the mixture.
Add 1/4 cup of basil to the cheeses.
Sprinkle salt and pepper on each sliced chicken breast.
Add the basil cheese mixture evenly on all 6 pieces.
Roll up chicken tightly and secure with toothpicks.
Place chicken on top of the sauce in the baking dish.
Top chicken with remaining cheese, remaining sauce and Panko crumbs.




Bake:
Bake at 475 for 30 minutes, or until chicken is no longer pink.
Serve warm.  mmm!
(Recipe serves a family of 4.)
 




...and guess who ate the leftovers for lunch the next day!  Oh yah! 
 

 

Adapted from: Cooks Country


2 comments :

  1. Oh yum, this looks great! I love easy and fancy in one sentence. Any recipe from Cooks Country is always a great one when I try them too, I've got to pin this one now!

    ReplyDelete