FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
utting board and lay a chicken breast down. Fold a layer
Preheat oven to 400\u00b0.
Combine celery, mushrooms, bread crumbs, ham, parsley, basil and salt.
Mix well.
Add 4 tablespoons melted margarine and toss.
Spoon about 2 1/2 tablespoons of mushroom stuffing in the center of each chicken breast.
Roll up and secure each with toothpicks.
Fry chicken rolls in remaining 3 tablespoons margarine for 10 minutes. Transfer chicken rolls into baking dish and spoon in remaining stuffing.
Bake at 400\u00b0 for 15 minutes.
Make stuffing as per directions on bag.
Add raisins to stuffing mixture.
Place stuffing in center of each chicken cutlet and roll up.
Fasten with toothpick or lay seam-side down in baking dish.
Heat mushroom soup and wine until well mixed.
Pour over chicken breasts.
Cover dish with foil.
Bake at 350\u00b0
for 45 minutes.
Sauce is wonderful over rice or mashed potatoes as a side dish.
Pound chicken breasts and dredge in flour.
Put a slice of Prosciutto and a slice of Mozzarella on each piece of chicken. Roll up and secure with a toothpick.
Melt 1/4 cup butter in large skillet.
Add chicken and saute to brown.
Add chicken broth and wine; cover and simmer about 30 minutes, until chicken is cooked through.
In another skillet, saute mushrooms in 1/3 cup butter and 2 tablespoons oil until crisp.
Stir in parsley, add to chicken about 5 minutes before chicken is done.
b>Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken
ivide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle
Season chicken with salt and pepper.
Boil the chicken breasts until tender; debone.
Divide the breasts in halves so there are 8.
Take a package of 8 crescent dinner rolls.
Roll out and lay pieces of chicken and sliced Velveeta cheese on top.
Roll up.
Place in greased 9 x 13-inch dish.
Brown rolls in 400\u00b0 oven.
Take out.
Warm the soup and 1/2 can of milk.
Pour over the chicken breasts.
Put back in the oven and heat until the mixture bubbles.
Saute onion and pepper in small amount of
oil. Add this to the chicken. Add sour cream and cheese.
Mix well.
Flatten each biscuit and add a teaspoonful of chicken mixture.
Roll up biscuit and put all biscuits on a cookie sheet.
Bake for 10 to 12 minutes at 400\u00b0 until browned.
Add soup and milk in saucepan and heat. Pour over biscuits in casserole dish and bake 30 minutes longer at 350\u00b0.
t a pocket into each chicken breast.
Rub 2 garlic
Roll out crescents on nonstick baking sheet and place 1 tablespoon of chicken inside each roll. Add a heaping teaspoonful of cheese on top of chicken. Roll up, starting at the short side of the triangle. Bake 11 to 13 minutes at 350\u00b0 until lightly golden in color.
Pound meat until thin.
Place slice of ham, cheese and tomato on each piece and roll up.
Secure with toothpick.
o taste.
Cover each chicken breast fillet with plastic wrap
o 350\u00b0F. Butterfly the chicken breasts and place on a
Combine, cayenne, garlic powder, paprika and pepper.
Flatten chicken breasts to approx 1/4\" thickness.
Season both sides of chicken with the cayenne mixture.
Place small piece (s) of cheese on chicken and roll up, pressing firmly.
Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
Bake in a 350 oven for 20 minutes.
Preheat oven to 375\u00b0F.
Mix cream cheese and bacon.
Flatten the chicken breasts to a uniform thickness of about 1/4 inch. I do this by placing the chicken in a zipper bag and pounding it with my rolling pin!
Spread the cream cheese and bacon mixture on one side of each chicken breast.
Roll up each breast carefully, starting at one of the narrow ends.
Roll each breast in the bread crumbs to coat.
Place, seam side down, on a baking sheet. Bake for 20 - 25 minutes, or until chicken is cooked through.
oles in the chicken! Repeat with the second chicken breast.
Place
ne end of each thigh. Roll up firmly, and tie securely with
Trim the chicken breasts. Slice each breast