chicken roll ups

These pickle, ham and Swiss Chicken roll ups came to me after having a serious pickle craving!

Pickle Ham and Swiss Chicken Roll Ups (Cuban Chicken)

chicken cutlets

pickle juice (enough

mustard

oz thin sliced reduced sodium deli ham

oz shredded Swiss cheese

dill

olive oil spray

seasoned wheat or gluten-free breadcrumbs*

seasoned wheat or gluten-free panko*

cooking spray

Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.

After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.

Preheat oven to 425F. Spray a baking sheet with oil.

Spread 1 teaspoon of mustard over each piece of chicken. Layer the ham on top, then the Swiss cheese and pickles along the center and roll.

Place egg in a medium bowl. In a shallow bowl, combine the bread crumbs and panko. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.

Transfer to the prepared baking sheet and spray the top generously with oil. Bake 25 minutes, until golden outside and cooked through.

Oven Method:

Follow steps 1-5.

Preheat the air fryer to 400F. Transfer to the air fryer basket in two batches until golden outside and cooked through in the center, about 12 minutes, turning half way.

Air Fryer Method:

Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!

Chicken Bacon Garlic Alfredo Roll Ups

Lasagne noodles

chicken (cooked and shredded, I used rotisserie)

bacon

mozzarella cheese (shredded)

butter

heavy whipping cream (2 cups)

cream cheese

garlic (minced)

garlic powder

italian seasoning

salt

pepper

parmesan cheese (grated)

Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.

Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.

Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.

Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Bacon cheddar ranch pinwheel appetizers are the ultimate party food!

Chicken Bacon Ranch Roll Ups

chicken breast

cream cheese (softened)

bacon (cooked until crispy & crumbled)

mayonaise

olives (thinly sliced)

ranch dip mix

cheddar cheese

flour tortillas

In a medium bowl, mix together the softened cream cheese, mayonnaise, ranch and bacon bits until creamy.

Split the spread between the three tortillas and thinly spread. Top with shredded cheese and olives.

Tightly roll the tortillas. Wrap them in plastic wrap or cling wrap and refrigerate for 4-6 hours or overnight.

Slice before serving.

Double Cheese Chicken Roll-Ups are an easy Family Favourite. A Baked Stuffed Cheesy Chicken dish, a perfect anytime Dinner recipe.

Baked Double Cheese Chicken Roll-Ups

Italian parsley

bread crumbs

parmesan cheese (15 grams)

cheese cheese

olive oil (15 grams)

Pre heat oven to 350 degrees (180 celsius), lightly grease (with olive oil) a 9 inch (23 centimeter) baking dish.

In a small bowl mix together the butter and the fresh Italian parsley, set aside.

In small dish mix together bread crumbs and parmesan cheese, set aside.

Tenderize the 4 slices of chicken. (this is done using a meat tenderizer, banging on the meat 4-5 times on both sides). Lay out the 4 slices of chicken, sprinkle with salt (only if using the cooked ham and not the prosciutto) spread the butter, parsley mixture on the slices, top with 1 slice of ham or prosciutto and a slice of cheese (2 slices if necessary), roll up and secure with a toothpick or 2.

Then roll each one in the bread crumb &amp; parmesan cheese mixture and place in the prepared baking pan. Sprinkle any left over crumb mixture on top of the roll-ups. Sprinkle with a pinch or two of salt and drizzle with a little olive oil or a little butter. Bake for about 30-35 minutes. Serve immediately. Enjoy!

This recipe for chicken roll-ups come from a family cookbook. I’ve been making these for a few years now and any time I take them to a party they get snatched up before I can even blink! You won't be able to resist the savory cream cheese herb filling and the flaky crescent roll shell!

Chicken Roll-Ups

oz cream cheese (softened)

lemon juice

basil

onion salt

oregano

thyme

Salt and pepper

chicken

refrigerated crescent roll dough

Mix cream cheese, lemon juice, basil, onion salt, oregano, and thyme.

Add the chicken to the cream cheese mixer and mix well.

Separate the 2 cans of crescent roll dough into 8 rectangles.

Press the perforated edges together to seal the dough.

Spread about 1/4 cup of the cream cheese mixture over each dough rectangle.

Roll the dough, jellyroll fashion. Cut the roll into 4 pieces.

Place onto a baking sheet either lightly greased or lined with a silicone baking mat. Bake at 375 degrees for 12-15 minutes or until golden brown.

Serve warm. These do keep well in the fridge for a few days. I haven't ever frozen them but I have a feeling they would freeze just fine.

This Crescent and Chicken Roll-ups Recipe is one of my favorite chicken recipes. It&#39;s easy to make, and the crescent rolls add a nice touch of flavor to the dish. The chicken is juicy and tender, and the crescent rolls add a bit of crunch.

Crescent and Chicken Roll-ups

Chicken broth

c Shredded chicken

Roll Crescent rolls

Cream of chicken soup

½ c Shredded cheddar cheese

Heat the oven to 400 degrees.

Mix together the soup, chicken, and broth.

Fold in ½ of the cheese, and stir to combine.

Roll out the crescent roll dough, and divide it into triangles.

Place a bit of the chicken filling on the widest end of each crescent roll, and roll the dough closed over the filling, and towards the point.

Place the rolls onto a parchment-lined baking sheet, and bake for 25 minutes.

Sprinkle with the cheese that remains, and allow it to melt before serving.

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The most viewed chicken roll ups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed chicken roll ups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine