Warm, creamy, goodness...hard to go wrong...
I posted this picture because I thought the pre-cooked roll-ups looked like beached walruses.
I serve these chicken roll-ups with angel hair pasta with butter and parmesan, and a green salad on the side. They would also go well with some orzo pasta.
Italian Chicken Roll-ups
Recipe by Caroline
Pictures by Caroline
Italian Chicken Roll-ups
Recipe by Caroline
Pictures by Caroline
4 (4 ounce) boneless, skinless chicken breasts
Salt
Pepper
½ cup Italian style bread crumbs
Filling:
½ cup cream cheese, softened
½ cup cremini mushrooms, chopped
½ cup sweet, red bell peppers, chopped
½ tsp dried basil
Dash of garlic salt
1. Place chicken breasts between 2 sheets of plastic wrap (I actually place them between two plastic cutting boards covered in plastic wrap) and flatten to about ¼ inch thick, using a mallet or a rolling pin. Sprinkle with salt and pepper; set aside.
2. For the filling combine the cream cheese, mushrooms, peppers, garlic salt, and basil in a small mixing bowl; stir until mixture is well combined. Spread cheese mixture evenly over the chicken breasts. Roll up and secure with wooden picks.
3. Coat the chicken rolls in the Italian bread crumbs (I put the bread crumbs in a pie pan and then I take each roll and place it in the pan and sprinkle the bread crumbs over the chicken). Place chicken on a greased baking sheet. Bake uncovered for 35 minutes at 350°; take the chicken out of the oven and let stand for about 10 minutes. Remove wooden picks from chicken and slice into ½” pieces.
-Caroline
1. Place chicken breasts between 2 sheets of plastic wrap (I actually place them between two plastic cutting boards covered in plastic wrap) and flatten to about ¼ inch thick, using a mallet or a rolling pin. Sprinkle with salt and pepper; set aside.
2. For the filling combine the cream cheese, mushrooms, peppers, garlic salt, and basil in a small mixing bowl; stir until mixture is well combined. Spread cheese mixture evenly over the chicken breasts. Roll up and secure with wooden picks.
3. Coat the chicken rolls in the Italian bread crumbs (I put the bread crumbs in a pie pan and then I take each roll and place it in the pan and sprinkle the bread crumbs over the chicken). Place chicken on a greased baking sheet. Bake uncovered for 35 minutes at 350°; take the chicken out of the oven and let stand for about 10 minutes. Remove wooden picks from chicken and slice into ½” pieces.
-Caroline
7 comments:
This looks de-lish.
However, I'd have to go breadcrumbless. Any suggestions for anything to put on the outside? Any herb/butter/etc?
I made these for dinner this evening. CJL will not touch mushrooms, so I left those out. I added peas in their place. They were good; thanks for the recipe.
Erin: Can you eat cornmeal? You could try that; I would add some Italian spices, like the Italian spice mix you can buy, or some basil, thyme, oregano, and salt/pepper to the cornmeal. You could also just leave it without a crust. Let me know if you try them with the cornmeal, I'd be curious how they turn out.
-Caroline
I'm excited to try this - it looks yummy!
These are in the oven this very minute. I followed your recipe, and loved the cream cheese mixture. My only trouble was flattening out the chicken. One breast worked fine, and the other wasn't. So, we'll see how it works out.
Those were probably my favorite chicken meal I've ever made. I usually have problems eating chicken that I cook from start to finish, because I worry if it's done, and I overcook it. But these cooked perfectly in the alloted time and they were delcious.
I made this tonight and it was wonderful!!
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