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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Roll-ups By Becky
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Poultry - Chicken -  Chicken Roll-ups By Becky Post by :jcooper Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3431

Click below to download : Poultry - Chicken - Chicken Roll-ups By Becky (Format : PDF)

Poultry - Chicken - Chicken Roll-ups By Becky

4 boneless chicken breasts
4 slices cooked bacon
4 tsp. chopped onion
4 Tbsp. shredded cheese (Cheddar, Swiss or Mozzarella)
1 egg
2 Tbsp. milk
1 1/2 c. Italian bread crumbs
1/4 c. Parmesan cheese
1 can mushroom or chicken soup
1 c. sliced mushrooms

Carefully pound each chicken breast. To each breast add 1 slice of bacon, 1 teaspoon onion and 1 tablespoon cheese. Roll up tight and secure with toothpicks.

Whisk egg and milk. Dip breast in egg/milk and roll in crumbs tossed with Parmesan cheese. Place close together in baking dish. Bake at 350 degrees for 20 minutes.

Saute mushrooms. Add soup. Pour over chicken. Bake 15 to 20 minutes. Serve over noodles or rice.
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Poultry - Chicken Roll Ups Poultry - Chicken Roll Ups

Poultry - Chicken Roll Ups
2 cups cooked chicken, chopped 1 (10 3/4 oz) can condensed creamed soup (mushroom, celery, chicken, etc.) 1 soup can of milk 1 cup shredded Cheddar cheese 1 can Pillsbury crescent rolls Preheat oven to 350° F. and grease a 13x9” baking pan.Combine chicken and cheese; set 1/2 of mixture aside. To other half add soup and milk; mix well. Flatten each crescent roll and place 1 Tablespoon of chicken/cheese mixture in large end of roll and roll up. Place in pan and pour soup mixture over rolls and bake for 30-35 minutes. Yield: 4 servings.

Poultry - Chicken Rockerfeller Poultry - Chicken Rockerfeller

Poultry - Chicken Rockerfeller
4 Chicken breasts -- skinless -and boneless 6 Green onions -- chopped 4 cloves Garlic -- chopped 1 tsp. Butter -- softened 2 1/2 cups Frozen spinach -- drained -and squeezed dry 2 tsp Dill weed Salt to taste Pepper to taste 1/2 cup Crumbled feta cheese 16 Sheets filo pastry 1 cup Butter, melted Preheat oven to 350° F.Lightly pound out each chicken breast with meat mallet. Set aside. Saute green onions and garlic in the teaspoon of butter until onions are tender. Add drained spinach, dill, salt and pepper. Cook until mixture is