Best Stuffed Rolled Roast Chicken 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.

STUFFED & ROLLED ROAST CHICKEN

Stuffed & Rolled Roast Chicken image

We got this recipe from the West Australian Newspaper (with a couple of changes we made ourselves). It is stuffed roast chicken with a twist, you use a fully boned chicken and roll it up around the stuffing. Great for a picnic as you cook it the night before and have it cold. The original recipe requires a handful of mint and 2 roasted and peeled red capsicum, we don't like these so we took out the mint and substituted sundried tomatoes for the capsicum. If you want to put in the mint it goes in with the breadcrumb mixture.

Provided by The Normans

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 7/8 kg chicken, fully boned
150 g sourdough breadcrumbs
100 g kalamata olives, chopped
2 tablespoons sour cream
1 eggplant, sliced and grilled
100 g prosciutto, sliced
25 -50 g sun-dried tomatoes (Adjust to suit your taste)
200 g danish feta, crumbled
flat leaf parsley, roughly chopped
olive oil

Steps:

Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
In a bowl combine the crumbs, olives and sour cream.
Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
Lay the prosciutto slices over the top, followed by the sundried tomato.
Form a log with the fetta and parsley and put it down the centre of the chicken.
Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
Bake for 1 hour, cool and place in the fridge.
Serve sliced on a platter.

Nutrition Facts : Calories 830.4, Fat 57.9, SaturatedFat 21, Cholesterol 261.1, Sodium 1112.1, Carbohydrate 13.9, Fiber 5.5, Sugar 7.1, Protein 62.6

ROAST CHICKEN ROLLED AND STUFFED

Roast Chicken Rolled and Stuffed image

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite. Much easier as you would imagine. Ver impressive for guests. Add different ingredients for the stuffing e.g. roasted red peppers instead of the apricots....

Provided by English_Rose

Categories Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces couscous
3/4 cup chicken stock, boiling
2 ounces butter
1 onion, finely chopped
1 garlic clove, crushed
4 ounces pine nuts
4 1/2 ounces dried apricots, roughly chopped
2 ounces parsley, roughly chopped
2 tablespoons mint leaves, roughly chopped
1 lemon
1 egg, beaten
6 boneless skinless chicken breasts
16 slices streaky bacon

Steps:

Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
Using the back of a knife, stretch bacon slices to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of plastic wrap. Use the base of a heavy pan to bash the chicken until about 1/2in thick.
Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
Heat oven to 350°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot).
Cool and wrap in fresh foil to transport if taking to a picnic.