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Stuffed Chicken Roll Ups Recipe

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This recipe for Stuffed Chicken Roll Ups, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 cup buttermilk or sour milk*
8 tbsp olive oil
2 tbsp minced garlic (jar or fresh)
1 med onion chopped
1 8oz pkg cream cheese
1 tbsp lemon juice
1 pkg fresh sliced mushrooms, chopped
1 slightly beaten egg
1/4 cup crushed cashews
1/4 tsp black pepper
1/4 tsp salt
1 cup plain bread crumbs

Directions:
Directions:
1. Trim fat from chicken, and place in a gallon sized zip bag, removing air before sealing. Place bag on a hard flat surface, and use a rolling pin to beat chicken flat to about 1/2" thick, turn bag to get an even spread.
2. Place flattened chicken in lidded container or gallon zip bag and pour in milk, cover or seal tightly, and place in fridge for 30 minutes.
3. In a large saucepan heat over med heat 2 tbsp olive oil, add in garlic, and onions, simmer for about 2 minutes. Add in mushrooms, spinach, lemon juice, and cream cheese, simmer until spinach is cooked down and cheese is melted, remove from heat and cover.
4. In a shallow dish beat egg, in another shallow dish mix bread crumbs, salt, pepper, and cashews, set aside.
5. Preheat 2 tbsp olive oil in small skillet over med heat. Put remaining 2 tbsp olive oil in bottom of glass baking dish, set aside.
6. Drain milk from chicken, lay chicken flat and spread a large spoonful of spinach mixture over chicken and roll with sauce side to the inside. dip roll first in egg, and then in crumb mix, then lightly brown on all sides in skillet. Remove from skillet and place in glass baking dish open side down, use a toothpick to hold it together if necessary. Repeat with other 3 breasts, place bacon slice on top of each roll. Pour remaining crumb mix, and spinach mix over top.
7.Bake in 350 F oven for 45 mins, or until chicken in center is no longer pink.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1hr 45 mins
Personal Notes:
Personal Notes:
Serve with a hearty rice pilaf.
*Sour milk: 1 cup milk in glass cup, add 1 tbsp lemon juice leave sit for about 30 mins...is a great substitute for buttermilk.

 

 

 

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