How to Make Chicken Roll Ups

Learning how to make chicken roll ups add a little versatility to the simple chicken breast. I know a lot of people who only eat chicken as their source of protein. Out of these people most will only eat the breast part of the chicken.  Many of these same people fix the chicken the very same way every day; either browned in the skillet or cooked over a grill. As much as I like chicken breast cooked in the skillet and on the grill, I prefer different ways with different flavors. Some of these can be remedied by using various marinades and herb seasonings but there is no reason your chicken recipes should become monotonous.

How to Make Chicken Roll UpsHow to Make Chicken Roll Ups

If you learn how to make chicken roll ups you will find how delicious the chicken breast is when combining with other ingredients. So many different ingredients enhance the chicken flavor and change the entire taste from recipe to recipe. Not only do the roll ups offer such diverse satisfaction to the pallet but the great presentation is also very appealing. These recipes are simple to prepare but are suitable for any special dinner for any occasion. Guests are always pleased at the delivery and are quickly guessing what is stuffed inside the rolls.

NOTE: All recipes require boneless skinless chicken breasts.

ITALIAN STUFFED CHICKEN ROLLS

Italian Stuffed Chicken RollsItalian Stuffed Chicken Rolls
Italian Stuffed Chicken RollsItalian Stuffed Chicken Rolls

Learn how to make chicken roll ups stuffed with cheeses, olives, sun dried tomatoes and pine nuts.

  • 4 Large chicken breast halves
  • Salt/ pepper to taste
  • ½ Cup finely chopped purple onion
  • 4 Large cloves minced garlic
  • 2 Tablespoons olive oil (Divided)
  • 1 Cup crumbled feta cheese
  • ½ Cup sliced ripe olives
  • ½ Cup sun ripe tomatoes (Oil packed; cut in thin strips)
  • ½ Cup pine nuts (Toasted)
  • 2 Tablespoons freshly grated Parmesan cheese
  • 1 Teaspoon dried marjoram
  • ¼ Cup chopped fresh basil

Preheat oven to 350F degrees.

Pound chicken into fillet about ¼ inch thick; salt and pepper tom taste.

In large skillet combine onion, garlic and 1 TABLESPOON olive oil over medium heat.

Cook and stir until tender; cool.

Add feta cheese and remaining ingredients to the skillet mixing well.

Divide mixture evenly among the chicken breasts; roll up and secure with picks.

Heat 1 TABLESPOON olive oil in skillet; brown chicken rolls over medium high heat.

Place chicken rolls in lightly greased casserole baking dish; bake 30 minutes until done.

Remove and discard picks; serves 4.

NOTE: I brown the rolls in my iron skillet and then place it in the oven to bake.

Stuffing Italian Stuffed Chicken RollsStuffing Italian Stuffed Chicken Rolls

CRISPY CHICKEN ROLLS

Crispy Chicken RollsCrispy Chicken Rolls
Crispy Chicken RollsCrispy Chicken Rolls

Learn how to make chicken roll ups stuffed with shrimp and crisply fried.

  • 6 Chicken breast halves
  • 1 ¾ Cups cooked shrimp (Cleaned, deveined and chopped)
  • ¾ Cup softened butter
  • ¼ Cup dry bread crumbs
  • 2 Teaspoons salt (Divided)
  • ¼ Cup chopped green onion
  • 1 Teaspoon savory
  • Vegetable oil
  • 1 Cup flour
  • 1 ¼ Teaspoons baking powder
  • ¾ Cup water

Pound chicken to about ¼ inch thickness; set aside.

Combine in medium bowl the shrimp and next five ingredients.

Spread mixture on chicken fillets leaving ½ inch edge clear all around.

Starting at narrow end roll up like jelly roll; stick with toothpicks to secure.

Cover and refrigerate 30 minutes.

Combine in bowl the flour, 1 TEASPOON salt and baking powder.

Gradually stir in water until smooth; set aside.

Heat vegetable oil (1 to 1 ½ inch deep) to 370F degrees.

Using tongs lift chicken rolls into the flour mixture; carefully lower into hot oil.

Fry until golden brown about 10 to 15 minutes; drain on paper towels and keep warm.

Repeat until all chicken has been cooked; remove toothpicks and serve immediately.

STUFFED CHICKEN BREASTS

Stuffed Chicken BreastsStuffed Chicken Breasts
Stuffed Chicken BreastsStuffed Chicken Breasts

Learn how to make chicken roll ups with a mushroom stuffing and delicious Mornay sauce.

NOTE: If the chicken breasts are very large you may want to make extra stuffing. This recipe is skimpy.

Stuffing

  • 1  1/3 Cups chopped onion (Finely chopped)
  • 5 Tablespoons butter
  • 2 Cups chopped fresh mushrooms (Finely chopped)
  • 1 Tablespoon lemon juice
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Cup soft bread crumbs
Chicken preparation
  • 6 Whole boneless skinless chicken breasts (Split in half making 12)
  • 2 Tablespoons butter
  • ½ Teaspoon salt
  • 1/8 Teaspoon black pepper
  • ½ Cup white wine
  • Garnish: ¼ Cup grated Parmesan cheese

Mornay Sauce

  • 3 Tablespoons butter
  • Tablespoons flour
  • 1 Can (13 ½ Ounces) chicken broth
  • 1 Cup light cream
  • ¼ Cup shredded Swiss cheese

FOR STUFFING melt butter in a large skillet over medium heat.

Add the onion and sauté until tender about 5 minutes.

Add the mushrooms, lemon juice, salt and pepper.

Sauté about 5 minutes longer until liquid evaporates.

Stir in the bread crumbs; set off to cool.

FOR CHICKEN PREPARATION pound breast halves to about ¼ inch thickness.

Divide the mushroom stuffing among the 12 chicken breasts; roll up.

NOTE: After rolling like jelly rolls stick with a toothpick or tie with string to hold.

Heat butter in large skillet; brown rolled chicken breasts (Few at a time).

Place browned chicken rolls on a plate while browning remaining ones.

Return all to the skillet; sprinkle with salt and pepper.

Add wine to the skillet and bring to a boil; cover and REDUCE HEAT.

Simmer for 20 minutes or just until tender.

TO PREPARE MORNAY SAUCE melt butter in a medium saucepan.

Blend in flour and cook 1 minute; gradually stir in chicken broth.

Cook stirring constantly until bubbly and thickened; cook 2 more minutes.

Stir in the cream; stir and gently simmer over low heat for 5 minutes.

Remove from heat; stir in the Swiss cheese.

TO FINISH PREHEAT OVEN TO 400F degrees.

Transfer chicken rolls to a large shallow casserole baking dish.

Boil liquid from skillet until reduced to about ½ cup; pour over chicken rolls.

Spoon the Mornay sauce over chicken rolls; sprinkle with Parmesan cheese.

Bake for 15 minutes until sauce is bubbly and top is browned.

HOW TO MAKE CHICKEN ROLL UPS STUFFED with SAUSAGE 

Learn how to make chicken roll ups wrapped around smoked sausage.

  • 4 Boneless skinless chicken breasts
  • Salt/ pepper 
  • 6 to 8 Ounces smoked pork sausages (1 continued piece)
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 Sliced onion
  • 3 Tablespoons flour
  • 1 Cup chicken broth
  • ¼ Cup dry sherry
  • 4 Ounces button mushrooms (Thickly sliced
  • 12 Pimiento stuffed green olives (Cut in halves)
  • Garnish with parsley sprigs

Preheat oven to 350F degrees.

Pound chicken between 2 pieces wax paper; season with salt and pepper.

Trim ends from pork sausage; cut 4 pieces (3 Inches each).

Slice remainder of the sausage and use for garnish.

Place a 3 inch piece of sausage on each of the chicken breast.

Roll chicken up to enclose sausage; secure with wooden picks.

Heat butter and oil in a large skillet over medium heat.

Add the chicken rolls and sauté until browned; transfer to shallow baking dish.

Add the onion to the fat left in the skillet; sauté until lightly browned.

Stir in the flour and cook 1 minute stirring frequently.

Stir in the chicken broth and sherry; bring to a boil.

Add the mushrooms and olives; season with salt and pepper.

Pour mixture over the chicken rolls; cover baking dish with foil.

Bake 35 tom 40 minutes until chicken is tender.

Garnish with reserved sausage slices and parsley sprigs.

Serves 4.

CHICKEN AND CRAB ROLLS with wild rice

Learn how to make chicken roll ups with crab stuffing and served with hot rice.

  • 4 Whole boneless skinless chicken breasts (Cut in halves)
  • Salt/ pepper

Filling

  • 6 Ounces frozen crab meat (Thawed)
  • ½ Cup fresh bread crumbs
  • 1 Finely chopped green onion 
  • ¼ Cup finely chopped celery

Cooking and Serving

  • 3 Tablespoons butter
  • ½ Cup sliced mushrooms
  • 1 Sliced green onion
  • ¼ Cup brandy
  • 1 ¼ Cup chicken broth
  • 2 Cups hot cooked wild rice
  • ½ Cup shredded Monterey Jack cheese
  • ¾ Teaspoon cornstarch
  • 2 Tablespoons water

Pound the chicken breast halves to ¼ inch thickness; set aside.

FOR FILLING combine in medium bowl the crab and next 3 ingredients.

Divide mixture among the 8 breast fillets; roll up to enclose and tie with string.

TO COOK melt butter in a large skillet over medium heat.

Add chicken rolls to skillet and sauté until brown; keep warm on platter.

Add mushrooms and sliced green onion to skillet; sauté 2 minutes.

Return chicken rolls to skillet; add brandy and chicken broth.

Bring mixture to a boil and REDUCE HEAT; cover and simmer 20 minutes.

NOTE: Chicken rolls should be tender and juices run clear when pierced with fork.

TO SERVE spoon hot rice in serving dish; arrange chicken rolls over top (Reserve liquid).

Sprinkle the chicken rolls with shredded cheese; cover and keep warm.

Combine the cornstarch with the water in a small bowl; stir into the pan liquid.

Cook and stir over medium heat until slightly thickened; spoon over chicken rolls.

Serves 4 to 8.

BEAN PUREE STUFFED CHICKEN ROLLS

Learn how to make chicken roll ups stuffed and served with bean puree.

  • 4 Chicken breast halves
  • Salt/ pepper to taste
  • 4 Ounces grated mozzarella cheese
  • ¾ Cup chopped kalamata olives
  • 1 Tablespoon capers
  • Paprika
  • 2-4 Tablespoons vegetable oil

Puree

  • 2 Cans (16 Ounces each) navy beans (Drained)
  • 4 Cloves minced garlic
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Tablespoon lemon juice

Pound chicken breast out to ¼ inch thickness; salt and pepper.

Combine in bowl the cheese, olives and capers; mix well.

Divide among chicken breast and spread evenly.

Roll up jelly roll style; secure with wooden picks or tie with string.

Sprinkle rolls with paprika; brown rolls in skillet with hot oil.

Cover skillet, REDUCE HEAT and cook 20 minutes or until done.

FOR BEAN PUREE combine beans and next 4 ingredients in food processor.

Process until smooth; pour into small saucepan over medium heat.

Cook and stir until thoroughly heated; serve with chicken rolls.

Serves 4.

SAUSAGE WALNUT STUFFED CHICKEN ROLLS

Learn how to make chicken roll ups with an Italian sausage walnut stuffing.

  • 8 Chicken breast halves

Stuffing

  • 1 Pound bulk Italian sweet sausage (If using links remove the casings)
  • ½ Cup chopped walnuts
  • 1/3 Cup finely chopped celery
  • ¼ Cup finely chopped onion
  • ½ Cup fresh bread crumbs
  • 1 Egg

Chicken Cooking

  • ¼ Cup flour
  • ½ Teaspoon paprika
  • 2 Tablespoons salad oil
  • 2 Cubes chicken bouillon
  • 1 ½ Cups water

Zucchini

  • 2 Tablespoons butter
  • 4 Medium zucchini (Sliced)
  • Salt/ pepper to taste

Gravy

  • 1 Tablespoon cornstarch
  • 2 Tablespoons white wine

Pound chicken breast halves to about ¼ inch thickness; salt and pepper.

FOR STUFFING combine in a large skillet sausage, nuts, celery and onion.

Stir and sauté until meat is browned; stir in the bread crumbs and egg.

Place about ½ cup stuffing mixture on each chicken fillet.

Roll breasts up like jelly roll; secure with wooden picks.

FOR COOKING combine flour and paprika; coat chicken rolls with mixture.

In large Dutch oven brown rolls in hot oil over medium heat.

Dissolve the bouillon cubes in the water; pour in Dutch oven.

Bring to a simmer; REDUCE HEAT TO LOW, cover and simmer 30 minutes until done.

FOR ZUCCHINI melt butter in large skillet; cook zucchini stirring frequently until tender.

Season with salt and pepper to taste; transfer to a warm serving platter.

TO SERVE arrange chicken rolls on top of zucchini (Removing wooden picks).

Combine and mix the cornstarch and wine; stir into the liquid in Dutch oven.

Cook and stir over medium until thickened; serve with chicken and zucchini.

Serves 8.

VEGETABLE STUFFED CHICKEN ROLLS

Learn how to make chicken roll ups stuffed with vegetables.

Cauliflower Sauce

  • ¾ Pound cauliflower
  • Chicken broth
  • ½ Teaspoon salt
  • ¼ Teaspoon white pepper
  • 2 Tablespoons white wine
  • ½ Teaspoon dried thyme leaves

Stuffed Chicken

  • 6 Chicken breast halves
  • ¾ Pound cauliflower
  • ¼ Pound broccoli
  • Chicken broth
  • ½ Cup finely chopped celery
  • 2 Minced shallots
  • ½ Teaspoon salt
  • 3 Ounces Swiss cheese
  • Snipped parsley

TO MAKE CAULIFLOWER SAUCE break cauliflower into flowerets.

Cover with chicken in saucepan; cover and simmer 8 minutes until tender.

Drain cauliflower and combine in food processor with salt, pepper, wine and thyme.

Puree cauliflower sauce until smooth; heat in saucepan over low and set aside.

PREHEAT OVEN to 350F degrees; lightly oil a shallow baking dish.

Pound chicken breasts to ¼ inch thickness; set aside.

FOR STUFFING separate cauliflower and broccoli into flowerets.

Place vegetables in large saucepan; cover with about 1minch chicken broth.

Cover and simmer until tender about 8 minutes; drain.

Coarsely chop cauliflower and broccoli; combine with celery, shallots and salt.

Divide mixture evenly among the chicken filets; roll up like jelly roll.

Secure rolls with wooden picks; place seam side down in prepared dish.

Spoon cauliflower sauce over the chicken rolls; cover and bake 40 minutes.

UNCOVER and bake 15 minutes; sprinkle with shredded Swiss cheese and bake until melted.

Arrange chicken rolls on platter and sprinkle with snipped parsley; serves 6.