Yield 4 servings Number Of Ingredients 13 Steps:
Preheat oven to 400°F (200°C) Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat. Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap. Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese. Carefully roll the chicken up. Transfer the flour, eggs, and breadcrumbs into 3 separate bowls. Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken. Bake for 20 minutes. Slice, then serve! Enjoy!
Time 4h25m Yield 6 servings. Number Of Ingredients 11 Steps:
Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour., In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Freeze option: Freeze cooled chicken roll-up and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or milk if necessary.
Time 30m Number Of Ingredients 8 Steps:
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.
Time 1h Yield 8 serving(s) Number Of Ingredients 7 Steps:
Flatten chicken to 1/4-inch thickness. Place a slice of ham and cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, mix crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze roll-ups for up to 2 months. To use frozen chicken–completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Time 20m Yield 10 Number Of Ingredients 4 Steps:
In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth. Lay ham slices flat, and spread with cheese mixture. Place one green onion parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions. Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Flatten chicken to even thickness using either the palm of your hand or the flat side of a meat mallet. Place 1 ham slice and 1 cheese slice on each breast half. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese if necessary and secure with wooden toothpicks. Heat vegetable oil in a 10" skillet over medium-high heat, cook chicken rolls 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, onions and thyme. Heat to boiling then reduce heat to low. Cover and cook for 10 minutes or until chicken is no longer pink, stirring occasionally. Remove toothpicks and spoon some sauce over chicken rolls. Garnish with chopped parsley if desired.
Time 20m Yield about 5 dozen. Number Of Ingredients 3 Steps:
Combine cream cheese and dressing mix; spread on each slice of ham. Roll up tightly. Wrap in plastic; chill several hours or overnight. Slice into 1-in. pieces.
More about “chicken ham and cheese roll ups recipes”
Time 1h Yield 6 portions Number Of Ingredients 9 Steps:
Season 6 chicken breast halves with garlic powder on both sides. Top each chicken breast with a pice of ham;, roll up very tightly. Cover each rolled chicken with bacon and stretch it as much as necessary to coat well; roll up tightly. Secure with wooden toothpicks. Grill every roll-up from 15 to 20 min. or until the chicken is well done (Internal temperature 165°F), turning often. Meanwhile, in a bowl mix the cream cheese, water, mushrooms and 4 tablespoons of balsamic vinaigrette. Put into a skillet and cook for about 8 minutes, add the mozzarella cheese and stir until melted. Remove chicken and discard toothpicks before serving. Serve 1 chicken roll per person over 3 tablespoons of mushroom sauce and steamed vegetables.
