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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
Juicy chicken rolls wrapped in bacon and stuffed with cream cheese, garlic and herbs. One of those “fast, yummy, pretty” dishes.
11 people made this
- 500g chicken breast fillets
- 100g cream cheese
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 8 rashers bacon
- salt and pepper, to taste
- oil, as needed for cooking
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Halve the chicken breast fillets lengthways into pieces that are about 1cm thick. Place between two pieces of cling film and hammer lightly with a meat mallet or rolling pin to flatten just a little more so that they will roll easily yet hold their shape when cooked. Remove the cling film and lay on a work surface.
- In a bowl, combine the cream cheese, chopped herbs and garlic and mix well. Add salt and pepper to taste. Spread the filling along the centre of the fillets then roll up each piece securing with a cocktail stick. Wrap each roll in a slice of bacon.
- Warm a little oil in a frying pan over a medium heat. Place the rolls in the pan and cook on all sides for about 15 minutes until the bacon is browned and the chicken is no longer pink in the centre. Remove from the heat and serve hot.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Wow!!! Ok, I oven cooked them instead of frying and I used two strips of bacon one around the middle and one lengthways to keep the cream cheese mix inside, but I will definitely be making these again. They're simply scrummy and so easy to make too. Might try wrapping them with parma ham next time. Either way. Yum!-25 Feb 2017
Stuffed chicken roll ups Stuffed chicken roll ups – delicious and easy to make, stuffed with pesto, prosciutto, sun-dried tomatoes and goat cheese, then smothered in creamy garlicky pesto sauce, topped with Mozzarella, and baked to perfection! What do you do when your oven suddenly starts acting up, and becomes totally unpredictable? Well, you start planning for a kitchen remodel – that’s what! Yes, this has been long coming, but since it’s such a daunting project that requires all your energy, money and endurance, summoned up for months, we’ve been procrastinating, and I’ve been putting up with the annoying everyday discomforts of my kitchen. But when the central, most important object in the kitchen gives up on you, it suddenly catapults this idea to the top of the agenda list. Suddenly, I need to put on my ‘interior designer’ hat, and re-direct my creative energy elsewhere (away from the blog, I mean). So if I seem a little spacey these days, you know where my mind is. Not to mention that I might not be able to cook for a long time, and in the best case, will be forced to improvise in the garage or the backyard. Ugh…am I really ready for this? I just wish it doesn’t stretch beyond the 3-month mark, that I hear is pretty common for kitchen remodels. So these stuffed chicken roll ups may be the last oven-cooked meal before the big bang. They are a family favorite, and a recipe I like to prepare when I expect guests. Despite the sophisticated look, they are surprisingly easy to make, and so delicious, they may become your family favorite too. The dominant flavor is Italian – think pesto, goat cheese, prosciutto, tomatoes – all wrapped up in juicy chicken meat, and smothered in creamy garlicky sauce, then topped with Mozzarella for a nice, cheesy, bubbly crust! Who can really resist that? And this yummy sauce begs to be served over pasta, but if you decide to serve it with say, roasted asparagus on the side, it will look even more elegant and fancy. It takes no more than 15-20 minutes to roll up 8 chicken strips, then 20-30 minutes more in the oven, to finish off. My time-saving tip? Get chicken strips, instead of chicken breast! For years I’ve been making stuffed chicken, by using the whole chicken breast, and rolling into a giant roll up. But recently, I started buying the chicken strips instead, and they are so much easier to handle – just a couple of bangs with the mallet are all you need to get the perfect size, leave-shape piece of meat. Not only it saves you time and effort, but it makes nicer, smaller individual portions which cook faster, and more evenly. I used my all time favorite slow-roasted tomatoes here, but you can substitute with store-bought sun-dried tomatoes. Just be sure to drain all the oil before using. And one final note of caution – since the prosciutto and pesto are salty, you might want to ease up on the salt overall. (This comes from a person who holds the fork in one hand, and the salt shaker in the other!) Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 201
- Calories from Fat 65
- Total Fat 7.2g 11 %
- Saturated Fat 3.1g 15 %
- Trans Fat 0.0g 0 %
- Protein 31g 61 %
- Amount Per Serving % Daily Value *
- Cholesterol 85mg 28 %
- Sodium 368mg 15 % Potassium 0 0 % -->
- Total Carbohydrates 2.4g 1 %
- Dietary Fiber 1.2g 5 %
- Sugars 0.4g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
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I recently joined weight watchers and find that most of your yummy recipes I can no longer make. This chicken recipe looks like something that will fit into my points plan. Do you have a site I can visit to find these low calorie recipes? Nutritional info would greatly help as well.
Hi there! You're on our Everyday Diabetic Recipes website. On this site, we provide the nutritional information for each recipe, simply click on the Nutritional Information tab to find out more information. If you're looking for low calorie recipes, click on the Low Calorie tab on the top left of our homepage. Enjoy!
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- ¼ cup butter
- ½ pound button mushrooms, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- 1 cup seasoned dry bread crumbs, divided
- 6 skinless, boneless chicken breast halves
- ⅛ cup butter, melted
- ¾ cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat stir in nutmeg and 3/4 cup bread crumbs.
Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.
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How to make Cream Cheese Stuffed Chicken Roll Ups:
First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.
Take the block of cream cheese and put it in a bowl then add the herbs & spices.
Stir to combine all the ingredients.
Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.
Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.
Roll each chicken breast and coat in the Oven Fry.
Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.
One of the most important tips to making any of these chicken rollup recipes is to start with thin chicken cutlets. You need to slice them in half lengthwise and then pounded thin.
That way you'll be able to roll them up good without any of the ingredients falling out. Make sure you secure them with toothpicks or wooden skewers. And, of course, remove the toothpicks before serving to your family.
Cooking Tip: The secret to cooking chicken FAST is to use thin chicken breasts. Check out how I get thin chicken cutlets in the post, How to Make Thin Chicken Cutlets.
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta
- 1/3 cup thinly sliced soft sun-dried tomatoes (see Tips)
- 1/4 cup finely chopped toasted walnuts (see Tips)
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground pepper, divided
- ⅛ teaspoon garlic powder
- 8 4-ounce chicken cutlets (about 2 pounds total see Tips)
- ½ cup dry white wine
Preheat oven to 375 degrees F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
Mash spinach, cream cheese (or ricotta), sun-dried tomatoes, walnuts, 1/4 teaspoon each salt and pepper and garlic powder with a fork in a medium bowl until well combined.
Place chicken cutlets on a work surface. Sprinkle both sides with the remaining 1/2 teaspoon each salt and pepper. Place about 2 tablespoons of the spinach mixture in the center of each cutlet. Roll up the chicken around the filling and secure each roll-up with 2 toothpicks place in the prepared pan. Pour wine around the roll-ups. Cover the pan with foil.
Bake until an instant-read thermometer inserted into the thickest roll registers 165 degrees F, 30 to 40 minutes. Slice with a serrated knife and serve.
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Tips: Look for soft sun-dried tomatoes (not packed in oil) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.
To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
If you can't find chicken cutlets for this recipe, you can start with regular boneless, skinless chicken breasts and pound them until they are thin. Start with four 10- to 12-ounce chicken breasts, remove each tender and cut each breast in half into 2 roughly equal portions for eight 4-ounce portions. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
Position the rack in the middle of the oven and preheat to 190 degrees. Place the water in a glass bowl and add the spinach and garlic. Toss to combine. Place the bowl in the microwave and cook on HIGH for 2 to 3 minutes, or until the spinach is wilted and tender. Stir the lemon zest into the spinach.
Brush each cutlet with oil and dredge both sides in the bread crumbs.
Lay a cutlet flat and spoon a quarter of the spinach mixture onto meat, spreading it evenly in the centre of the cutlet and leaving about 0.5cm border around the edges. Layer a quarter of the cheese on top of the spinach. Carefully roll the chicken up and secure with a toothpick. Repeat with the remaining ingredients.
Lightly grease a medium baking dish with more of the oil and place the chicken rolls in the dish. (It's OK if they touch.) Pour the lemon juice and Worcestershire sauce over the chicken, then finish with a drizzle of the melted butter.
Bake, uncovered, for 25 to 30 minutes, or until the internal temperature reads 75 degrees on an instant-read thermometer. Do not overbake, or the chicken will be dry.
1. Preheat the oven to 425 degrees F.
2. Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
3. Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
4. Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
5. Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
6. Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
7. Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.