Best Arizona Chicken Rolls Recipes
ARIZONA CHICKEN
I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
CHEESY CHICKEN ROLLS
An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese.
Provided by frog69
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
- Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
- In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
- Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 30.9 g, Cholesterol 171.4 mg, Fat 43.5 g, Fiber 0.5 g, Protein 59.9 g, SaturatedFat 18.7 g, Sodium 1723.8 mg, Sugar 7.8 g
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Provided by Katie Aubin
Categories Lunch
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
- Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
- Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
- Chill the chicken rolls in the fridge for 30-60 minutes.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
- Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
- Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
- Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
- Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
- Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
- Enjoy!
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Ingredients:
To make Arizona chicken rolls, you will need the following ingredients:- Boneless, skinless chicken breasts
- Cream cheese
- Green chiles
- Cheddar cheese
- Garlic powder
- Cumin
- Chili powder
- Paprika
- Salt and pepper
- Tortillas
Instructions:
Here are the instructions to make Arizona chicken rolls:- Preheat your oven to 375°F.
- Cook the chicken breasts in a skillet over medium heat until no longer pink.
- Shred the cooked chicken and set it aside.
- In a separate bowl, mix together the cream cheese, green chiles, cheddar cheese, garlic powder, cumin, chili powder, and paprika until well combined.
- Stir in the shredded chicken and season with salt and pepper to taste.
- On a flat work surface, lay out a tortilla and spread a quarter of the chicken mixture on top in a thin layer.
- Carefully roll up the tortilla, tucking in the sides as you go.
- Repeat with the remaining tortillas and chicken mixture.
- Place the rolled-up tortillas seam-side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until the tortillas are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Variations:
Here are some variations to the Arizona chicken rolls recipe:- Replace the chicken with ground beef or turkey.
- Swap out the green chiles for diced jalapeños or habaneros for a spicier kick.
- Use different types of cheese, such as pepper jack or Monterey jack.
- Add in diced onions or red bell peppers for extra flavor and texture.
- Serve with sour cream, guacamole, or salsa on the side for dipping.