Best Chicken Rolls With Cranberry Filling Recipes

STUFFED CHICKEN ROLLS

Stuffed Chicken Rolls image

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

Ingredients

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

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.

CHICKEN ROLLS WITH CRANBERRY FILLING

Chicken Rolls With Cranberry Filling image

I love chicken and cranberries together and this recipe fills that bill. I've always received raves for this recipe. I hope ya'll enjoy too!

Provided by Sassy in da South

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts (flattened out)
1/3 cup orange juice
2/3 cup dried cranberries
2 tablespoons dried cranberries
5 tablespoons margarine, divided
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 cup herb stuffing mix, crush divide
1/2 teaspoon ground sage
1/2 teaspoon white pepper
3 tablespoons honey mustard
tomatoes, rosettes
parsley sprig

Steps:

In small saucepan, place orange juice and heat over medium heat.
Add ALL OF THE cranberries.
Cover and set aside to soften.
In another saucepan, place 2 Tablespoons of the margarine and melt over medium heat.
Add celery and onion and saute about 2 minutes.
To 1/3 cup of the stuffing mix, add sage; stir into celery onion mixture and add 2/3 cup of the cranberries.
Sprinkle chicken with pepper and spread with mustard.
Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.
Melt remaining 3 Tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing.
Place chicken on baking pan lined with foil and sprayed with a vegetable spray.
Bake, uncovered in 350 degree oven about 30 minutes or until fork can be inserted in chicken with ease.
Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tablespoons of cranberries.