NOV
11

Recipe of the week: Chicken Roll Ups

Chicken Roll Ups smothered in cheddar

When the weather gets chilly you want a hearty meal to warm the soul. Look no further— we’ve got the thing for you! This recipe perfectly hits the spot and is a kid-tested favorite- -oh-so-delicious with the perfect creamy flavor. Plus, it’s easy as 1-2-3: Just mix, dump and bake! It’s delicious and filling enough to serve alone, but you can always add a salad. Plus, with Pillsbury crescent rolls 3 cans for $5, you can make it three times. Does life get better than that?

Chicken Roll Ups

  • 1 can crescent rolls (8)
  • 2 c. cooked chicken cut in small pcs
  • 2 tbsp. mayonnaise
  • 3/4 c. lowfat milk
  • 1 c. cheddar cheese, grated
  • 1 teaspoon lemon juice
  • 1 can creamy mushroom chicken soup

 

Directions

  1. Mix soup, lowfat milk, lemon juice and mayonnaise. Pour 1/2 of mix into baking dish. Roll up chicken in crescent rolls and arrange in baking dish. Pour remaining mix over chicken and cover with cheese. Bake at 350 degrees for 30 min.
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SEP
09

Recipe of the week: Parmesan Chicken

Plate of Parmesan Crusted Chicken

This week’s recipe has three favorite qualities — easy, fast, and delicious. 

You’ll have no trouble getting a beautiful, crispy, browned crust while keeping the chicken moist and flavorful. The mustard provides just enough tang to make it tasty. This is a perfect family recipe –everyone from kids to the grandparents will love it. Serve with your choice of mashed potatoes, a vegetable, salad, or a pasta.

CHICKEN PARMESAN

  • 2 tablespoons Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (5-oz) skinless boneless chicken breast halves
  • 1 cup panko bread crumbs
  • 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
  • 1 tablespoon unsalted butter, melted

Special equipment:

  • Special equipment: parchment paper

Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Combine bread crumbs, cheese, butter, and remaining 1/4 teaspoon pepper and pulse in a food processor until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

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