Cream Cheese Stuffed Chicken Roll Ups
Cream Cheese Stuffed Chicken Roll Ups are easy to make any night of the week. Chicken breasts are stuffed with savory cream cheese filling then baked with a crispy coating. Dinner is served!
This recipe can easily be updated by switching up the cream cheese filling ingredients too. Try some of these alternatives:
- Basil & Sun-Dried Tomatoes
- Cajun Seasoning & Green Onions
- Chopped Mushrooms & Steak Seasoning (this sounds weird but so good!)
- Pimento & Cheddar (yes, more cheese)
Two main ingredients, 45 minutes and dinner is on the table. What could be easier? Nothing I tell you.
How to make Cream Cheese Stuffed Chicken Roll Ups:
First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.
Take the block of cream cheese and put it in a bowl then add the herbs & spices.
Stir to combine all the ingredients.
Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.
Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.
Roll each chicken breast and coat in the Oven Fry.
Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.
Need more easy chicken breast recipes for dinner?
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published May of 2016. Updated photos & recipe February of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 8 ounces cream cheese
- 1/2 pkg Oven Fry Extra Crispy, chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tbs oregano
- 1/2 tsp onion powder
Ingredients
|
|
- Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.
- Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.
- Spoon a dollop of cream cheese on each chicken breast.
- Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. Roll each chicken breast and coat in the Oven Fry.
- Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.
Stuffing-Coated Chicken
5 ingredients and 34 minutes and you have a cozy dinner that fits into any busy schedule. Stuffing-Coated Chicken is juicy on the inside and crunchy on the outside. Serve with a side of gravy and dinner is ready.
Delicious comfort food this time of year is my #1 go-to for dinner. But who has hours to cook meals like Beef Ragu or Beef Tips & Gravy during busy weeknights? Not many. So this Stuffing-Coated Chicken is a recipe that I keep in my back pocket for nights when I’m craving something as easy as it is tasty.
As I mentioned, this recipe only uses 5 simple ingredients. You don’t even need
How to make Stuffing-Covered Chicken:
First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
Add the stuffing mix onto a plate.
Cover a cookie sheet with tin foil and lightly grease.
Take the chicken and dip into the cream of chicken soup mixture.
Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
Place the chicken into the oven and bake for 35 minutes.
In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 10.5 ounces cream of chicken soup
- 1/2 cup whole milk
- 1 6 ounces stuffing mix I used chicken flavor
- 2 pounds boneless, skinless chicken breasts or tenderloins
- 1/4 cup butter, melted
Ingredients
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|
- First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
- Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
- Add the stuffing mix onto a plate.
- Cover a cookie sheet with tin foil and lightly grease.
- Take the chicken and dip into the cream of chicken soup mixture.
- Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
- In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
- Place the chicken into the oven and bake for 35 minutes.
- In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
My Dad’s Chicken & Rice
My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights. Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!
I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.
My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.
Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house. Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.
For quick weeknight dinners though, I look to this chicken and rice recipe. It’s full of chicken, meaty mushrooms, and crunchy water chestnuts. Perfect when you want a one-dish meal that goes from stove to table with little cleanup.
How to make My Dad’s Chicken & Rice:
First, take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.
Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes. Stirring occasionally to make sure all parts are browned. *Look at that! Again, this is what makes this dish amazing.*
Once the chicken has cooked take it out of the pan and set aside. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.
Finally to the pot add the rice and stir it all together. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.
If there’s still plenty of liquid allow to cook another 5-8 minutes covered.
Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion. Top with some crunchy noodles.
Tips for making My Dad’s Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
|
|
Instructions
-
Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
-
In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
-
In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
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To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
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Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
-
Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Recipe Notes
Tips for making My Dad's Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
Buffalo Ranch Chicken Tacos
These Buffalo Ranch Chicken Tacos are so full of flavor you won’t go back to boring tacos again! Topped with homemade pico de gallo and a buffalo ranch sauce makes these the ultimate for taco night.
I’ve got something spicy on deck for this Mitten Movie Night! These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
What beer pairs well with Buffalo Ranch Chicken Tacos?
The beer: Summer Love Ale from Victory Brewing Company
Can you believe that this Summer is half over? Where did the time go? What seems really odd is that we haven’t even been busy this summer. So in order to celebrate the mid-summer slump let’s pair these fresh tacos with this perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.
What movie pairs well with chicken tacos topped with buffalo ranch and Pico de gallo?
For tonight’s movie, I recommend ‘How It Ends’. I am a big fan of post-apocalyptic movies and this one was right up my alley. Check out Netflix to find this title. So now on to these buffalo ranch chicken tacos!
How to make Buffalo Ranch Chicken Tacos:
Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.
Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost ‘blackened‘.
Once the chicken has cooked all the way through remove from the pan and cube.
How to make an easy Pico De Gallo:
You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl. Saves so much time and tastes just as delicious.
How to make Buffalo Ranch Sauce:
In a bowl combine the buffalo sauce and ranch dressing. This sauce is the key to making this chicken taco recipe the BEST!
For the flour tortillas, I love to cook them over the open flame on my stove. You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.
Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.
Serve with Double Batch Smashed Beans and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in July of 2018. Updated post in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
tacos
|
- 8 flour tortillas, fajita size
- 3 boneless, skinless chicken breasts pounded thin
- 2 Tbs creole seasoning
- 2 Tbs avocado oil or vegetable oil
- 1 cup mexican blend shredded cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Ingredients
Chicken for tacos
Buffalo Ranch
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|
- Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
- Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
- Once the chicken has cooked all the way through remove from the pan and cube.
- You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
- In a bowl combine the buffalo sauce and ranch dressing.
- Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!
Stuffed Hatch Green Chiles
When Hatch Chile season comes around, make sure you have this Stuffed Hatch Green Chiles recipe on hand. Loaded with cream cheese and chicken stuffing then baked to perfection.
Tonight for Mitten Movie Night I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, hatch green chiles.
This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys jalapeno poppers so the recipe started taking shape in my head. Since these are large I figured they would be perfect for stuffing and I was right. You will really enjoy the mellow flavor of the chile letting the chicken and corn in the stuffing come through.
What beer pairs well with Stuffed Hatch Green Chiles?
The beer: Dirty Blonde from Atwater Brewery.
What should you watch while enjoying a beer and hatch chiles stuffed with cream cheese and chicken?
We’re watching Shameless the start of Season 6. They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it. William H. Macy was born to play this roll in my opinion.
This ended up being a very simple meal.
How to make Stuffed Hatch Green Chiles:
Cut your onion and saute in a pan to brown. Set aside and just use the same pan to cook your chicken.
The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time. I prepared the chicken for these stuffed hatch green chiles just as I did for my blackened chicken green chili enchiladas using Zataran’s Creole Seasoning. Here are the directions again:
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
How to prepare Hatch Green Chiles for stuffing:
Leaving the stem on just cut horizontally down to the tip of the chile. With the split open remove the core and what seeds you can.
Over the sink rinse out the inside of the chile removing the remaining seeds.
Onto a greased baking sheet place the cleaned peppers.
Once the chicken is cooked shred and cut up in smaller pieces.
Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and you’re drained can of corn.
Once the mix is all combined stuff your Chiles with it. I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.
On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes. This hatch green chile recipe is done!
Served with sour cream that had a small amount of Chipotle pepper in it. Maybe add a side of double batch smashed beans.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated information in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
chiles
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- 6 Hatch Green Chiles split down the middle and seeded
- 1 Tbs oil
- 1 small onion diced
- 1 pound boneless, skinless chicken breasts If you are not using pre-cooked chicken
- 1 Tbs creole seasoning If you are not using pre-cooked chicken
- 8 ounces cream cheese softened
- 4 ounces mexican shredded cheese halved
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup frozen corn cooked in microwave according to package directions
Ingredients
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|
- Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
- If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
- Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
- Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
- Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
- Bake at 350 degrees for 30 minutes.
Easy Chicken & Dumplings #SundaySupper
This week officially was the start of sports season. My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week. Then every Saturday is a game. For football, soccer and basketball…until mid-March. So that means I need to have quick meals ready before they are back out the door again. One of my kids favorites is this Easy Chicken & Dumplings. I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.
The things I use for these are usually what I have on hand in my pantry and freezer. Freezer you say? Yes, freezer. When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer. It ensures that I always have these on hand for soups. So gather your ingredients….
For this recipe use any type of shredded chicken you desire. I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred. I used the whole large package and had enough leftover for chicken tacos later in the week. Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.
Chop all your good veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft. Now add your stock and water. (I use chicken bouillon versus chicken stock. This is a preferred taste for me so feel free to use either. When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve. Then then just add the remaining water separate. This is what you see in my Donald Duck cup. From one of my favorite places ever, Disney World!) Finally add your chicken.
Bring your pot to a good rolling boil for around 10 minutes. Time to make your biscuits. Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Viola! Done. Easy as that! Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
This is a perfect & easy weeknight dinner that your kids will love, trust me! And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper. Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.
Appetizers
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
Desserts
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
Main Dish
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
Snacks
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
|
Ingredients
- 2 boxes Jiffy Buttermilk Biscuit Mix
- 2 cups shredded chicken
- 6 cups chicken stock
- 2 cups water
- 1 cup milk
- 1/2 tsp ground thyme
- 1/2 tsp oregano
- 1/4 tsp pepper
- 1 small onion, chopped
- 6 carrots, chopped
- 6 stalks celery, chopped
- 4 cloves garlic, chopped
Ingredients
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|
Instructions
-
Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
-
Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
-
For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
-
Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
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Serve & enjoy!
The ‘Un’ Shish Kabob
I love Shish Kabobs. They are so good! And talk about a versatile meal. It can be mixed up any way you like. But let’s be honest, threading the wooden stakes can be a pain. One night I wanted these but did not feel like soaking the stakes, cutting everything up then putting it on the stakes. Smooshing them onto our grill (we use an electric grill) and then cooking them until they were tough because the middle didn’t get completely cooked so I had to keep turning and turning it. No! That is when I came up with the idea for the ‘Un’ Shish Kabob. All the goodness of the original but so easy.
When I make mine I usually choose chicken or a combination of chicken & steak if I can find a good deal on it. Then I always add mushrooms & onions. Always. For my other vegetables I usually do 1 red & 1 green vegetable. For this one I used Brussel sprouts and Roma tomatoes. I really love Brussel sprouts. So gather your ingredients……
I use my broiler pan for this. Now, how often do you think about using your broiler pan? Probably no often. So enjoy this. You may think of other ways to use it now that you’ve got it out. Go ahead and spray it with some Olive Oil spray.
Clean & cut your veggies. I kept my tomatoes whole. After they are cooked they almost ‘burst’ open when you cut into them. Try it, you will love it.
Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.
Now cut up your chicken.
Add your cubed chicken to the other side of the pan. Next you’re going to pour the Italian Dressing over your chicken. This really makes it tangy and gives it a little kick.
Now you are ready to put this into the broiler. While your placing everything onto the pan preheat the broiler. Once everything is on the pan go ahead and pop it in. I set my timer for 8 minutes. When the timer goes off, pull the pan out and turn the chicken and vegetables. Set for another 8 minutes.
During the first 8 minutes of cooking I usually start my ‘Quick Baked Potatoes’. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer I put the potatoes in to cook.
Once the timer goes off for the 2nd time pull the pan out and turn the chicken and vegetables. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.
Set your timer for your last 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes. They should be all nice and crispy on the edges. Oh yeah, look at this.
Plate up your ‘Un’ Shish Kabobs and potatoes. I love dipping my chicken into Steak Sauce and topping my potatoes with butter and sour cream. And here you are……..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
servings
|
- 4 boneless, skinless chicken breasts
- 8 ounces mushrooms
- 1 small onion
- 4 Tbs. butter melted
- 1/4 cup Italian Dressing
- Salt & Pepper to taste
- 8 ounces brussel sprouts
- 2 roma tomatoes
- 3 potatoes
Ingredients
'Un' Shish Kabob
Quick Baked Potatoes
|
|
- Clean & cut your veggies.
- Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.
- Cut up your chicken.
- Add your cubed chicken to the other side of the pan. Pour the Italian Dressing over your chicken.
- Set your timer for 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes.
- Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer.
- Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.
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