During the week, we’re all in a hurry, at home we prefer to eat healthier no fuss meals like a chicken salad. But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious. This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much. It’s all baked, no fried stuff.
The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds! I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic, onions, and basil (seasoned with salt and pepper).
Chicken Mozzarella Rolls
Adapted from www.recipe.com Chicken Kiev
2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
1/2 lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper
Italian style tomato sauce, for serving.
1. In a small bowl combine green onion, basil, and garlic; set aside. Cut cheese into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18 to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce
Lasagna Rolls are one of Jake’s signature dishes. The sauce is the perfect match for the lasagna rolls. You’ll notice that there’s no salt for the sauce. This is because we used Italian flavored breadcrumbs and Parmesan cheese, which is salty by itself. You can also replace the Spinach with Carrots, Broccoli, Cauliflower… any veggie you are in the mood for! Lasagna rolls are a perfect comfort food in these chilly winter nights, and make a great meal for the next day too. They go well with a fresh green salad with a Balsamic Vinaigrette and paired it with a good white wine. We hope you enjoy it as much as we did!
Spinach & Chicken Lasagna Rolls A Foodies’ Original by Jake Van Ness Serving Size: 6
Ingredients: 2 handfuls of Spinach
5 ounces Ricotta cheese
6 oz chicken breasts
1 teaspoon Garlic Powder
Oregano, Salt and Pepper to taste
6 Lasagna noodles, cooked, drained
Jake’s Parmesan Sauce (recipe bellow)
Chop finely the cooked chicken breasts. We’ve found that its much easier using the food processor and give it a few spins there.
Mix in the Ricotta Cheese, Oregano and Garlic.
Cook the lasagna noodles al dente (this is important so when it bakes later it doesn’t ), drain them out, place on clean towel to dry excess water.
Place a spinach leaf at the end of a lasagna noodle and take one tablespoon of the chicken and ricotta mix, place it on the top and roll until conceal.
Repeat the same process once again and roll completely. Repeat with all lasagna noodles.
Place on a greased baking dish, and pour sauce over rolled noodles and cover.
Bake at 375º for 25 minutes
Uncover and bake for 3 minutes.
To serve, pour remaining sauce over spinach leaves and serve the rolls on top.
Jake’s Parmesan Sauce A Foodies’ Original by Jake Van Ness Serving Size: 6
Ingredients 1/2 cup butter
8 ounces sour cream
2 teaspoons garlic powder
2 cups milk
6 ounces Parmesan cheese, grated
3 ounces ricotta cheese
1/8 teaspoon black pepper
1/4 cup Italian flavored bread crumbs
Melt butter in a medium, non-stick saucepan over medium heat.
Add sour cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps.
Stir in Parmesan, Ricotta and pepper.
Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
If you don’t find Italian breadcrumbs at your grocery store, you can make your own. For each cup of breadcrumbs, add one tablespoon of each: fresh rosemary, oregano, and parsley freshly chopped.
Traditionally, sushi is fermented fish and rice. Its origin is from Southeast Asia, where it is still eaten in this manner. Literally, sushi means “it’s sour”. Contemporary Japanese sushi, has little resemblance to this type of dish (thank God!), and it has a great variety of combinations using sea food and vegetables. Some can be spicy, others can have fruit in them, such as pineapple or mango, other are more salty, fishy, or pungent. All of them are based on Japanese rice, which after being cooked is mixed with a rice vinegar and sugar blend.
The only special equipment you need to make sushi rolls is a sushi mat or “makisu”, this is made out of bamboo and it is the base for all the ingredients to be rolled in and give it its cylindrical shape. You can find it in any Asian gourmet shop.
Now, regarding the ingredients: Make sure you buy sushi rice, you will find that the grains are shorter than regular rice. The things I get when I want to make sushi at home are always a pack of seaweed or “nori”, a tube of wasabi paste, a jar of pickled ginger, Philadelphia cream cheese (not the kind in a tub, but the bricks… so you can slice it), sushi rice, sesame seeds, and make sure you have soy sauce for dipping.
For the filling, you’ll be surprised of how little you need. Just get one unit of any kind of vegetable you need. You’ll be able to make plenty of rolls with just one avocado, carrot, cucumber, a few lettuce leaves. And get any variety of sea food you want to use. I always go for crab, tuna and/or salmon.
Making sushi rolls is something we enjoy preparing together with my sister, Petra. We love it almost as much as we love eating them until we can’t have another bite! It’s been our thing for years, although the last time we got together to make them, was last December. She’s a med student, so between her schedules and mine, it’s gotten harder to do this more often. But we did get together recently, and had our sushi fest! It was delicious. We’ll surely do it again before this year is over.
Oh! and another thing, which is also important. You need a really sharp knife to cut the rolls with, to get a neat slice. Otherwise, even if you have a perfect roll, everything will fall apart.
Sushi Rolls Serves 4-6
Ingredients for the Rice:
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
6 dry seaweed sheets
Ingredients for the Roll Filling:
1/2 8oz package Philadelphia cream cheese
1 carrot, julienned
1 red bell pepper, julienned
1 cucumber, seeded and julienned
4 sticks imitation crab meat, julienned
1 pineapple slice, julienned
1/2 avocado, julienned
4 lettuce leaves, julienned
Soy Sauce for dipping
Sushi mats, for rolling. It is best to have two, if you’re getting help from a second person.
Wash the rice thoroughly, and place in your usual rice making pot. Add 2 cups of water for 1 cup of rice.
Bring rice to a boil, and cover it. Let is cook for 20 minutes on LOW heat.
Turn the heat off and let it steam for an additional 15 minutes.
Meanwhile, prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. Sprinkle the vinegar mixture over the rice and fold the rice quickly. Be careful not to smash the rice.
It’s best to use sushi rice right away.
You can prepare some wasabi mayonnaise to add little dots of it on top of each individual roll. Just mix mayonnaise with a little bit of wasabi (or not so little if you want it very hot) and a few drops (and I mean drops!) of soy sauce.
We’ve included this video to help you with the rolling part:
Helga is a wife, mother and entrepreneur. She took a professional cooking class at the Guatemalan Culinary Academy (Academia Culinaria de Guatemala) and as a mom, she's into children’s nutrition, giving children a role in the kitchen.
Kitty is a designer and photographer, but mostly a cooking fan, learning at an early age from her grandmothers and cook books. She loves to bake desserts and fusion cuisine from local Guatemalan ingredients and international recipes.