Stuffed Chicken Rolls

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I love focusing on recipes that can get you in and out the kitchen quickly. With an active 7 year old and a husband who works out, there is always someone hungry here. This recipe can be used as a filling appetizer or become the main entree with a side of fresh vegetables.

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15 minutes to prep this dish and the rest your oven will handle. Not only is it healthy but fun to eat as well. I used chicken breast in my recipe, but you can experiment with steak or just a mix of vegetables for the vegetarian in you.

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I sautéd some onions, bell pepper and mushrooms with garlic. When grilling the chicken breasts I made sure to cut it in small cubes and season well before they hit the pan. I use a little oil and lots of spices. Taste is not something you can compromise on and these are packed with flavor.

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Stuffed Pillsbury Biscuits with this chicken and vegetable filling. I made a filling sauce that is a mixture of Sriracha, ketchup and mayonnaise, to give it that kick. You can always make this into a dip as well. I layered this sauce on top of my chicken mixture and stuffed the rolls with the filling.

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I made a few without the sauce for my little one. She just loves ketchup, with almost everything. The tender flaky crust is soft on the inside and crispy on the outside with a juicy chicken filling. Can’t go wrong here. Enjoy them warm with a side of cucumbers and carrots.

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Yes, even the crumbs won’t be left behind. Be creative and share with others.
PS: **I had some chicken mixture still leftover so I added angel hair pasta to it and made a pasta dish. It tasted just as delicious and I got 2 dishes for the effort of one!

Adapted from The Gunny Sack.

Stuffed Chicken Rolls
Fluffy biscuits stuffed with grilled chicken breasts and sautéed vegetables. I added a Sriracha mayo sauce to a few of them for a devilish kick. Makes a great entree with a side of fresh vegetables or make them smaller for a mouth watering appetizer that everyone will love.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Stuffed Chicken Rolls
Fluffy biscuits stuffed with grilled chicken breasts and sautéed vegetables. I added a Sriracha mayo sauce to a few of them for a devilish kick. Makes a great entree with a side of fresh vegetables or make them smaller for a mouth watering appetizer that everyone will love.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 F.
  2. Lightly grease a baking dish.
  3. Dice garlic, onions, peppers, mushrooms and celery.
  4. Heat up olive oil and add garlic.
  5. After the garlic browns and becomes fragrant, add onions and sauté them for 2 minutes.
  6. Add peppers, celery and mushroom along with the spices
  7. Take out vegetables into a separate dish.
  8. Meanwhile, chop the chicken into small cubes and toss it into the same pan.
  9. Cook completely and add the vegetables back into the pan.
  10. Taste the mixture before turning off the flame.
  11. Divide the cheese slices into fourths
  12. Meanwhile, flatten and thin out the biscuits.
  13. Lay down one of the fourths onto the bottom of the biscuit
  14. Scoop out 1-2 tablespoons of the chicken mixture onto the bottom of each biscuit.
  15. Top the biscuits with another flattened biscuits and pinch the sides together so the seams are nice and tight.
  16. Arrange the buns into rows of 5 on your baking sheet.
  17. After arranging all of the buns on the pan, burns a thin coat of oil on the top of the buns and set them in the oven for 20 minutes or until the tops are browned.
  18. Enjoy the deliciousness!
Recipe Notes

I love focusing on recipes that can get you in and out the kitchen quickly. With an active 7 year old and a husband who works out, there is always someone hungry here. This recipe can be used as a filling appetizer or become the main entree with a side of fresh vegetables and garlic potatoes.

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Sumi K.

A student of Nutrition.

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