Tag Archives: tasty

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes

Bake: 30 minutes • Serves: 4

            Nonstick cooking spray

½         cup all-purpose flour

1          tablespoon dried Italian seasoning

2          large eggs

¾         cup panko breadcrumbs

¼         cup grated Parmesan cheese

4          boneless, skinless chicken breasts (about 1½ pounds)

½         teaspoon salt

¼         teaspoon ground black pepper

28        slices pepperoni

1          cup shredded Italian cheese blend

1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish

1          jar (23 to 24 ounces) favorite pasta sauce

1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.

2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.

3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.

4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.

5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Chef Tip

Serve over cooked angel hair pasta.

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  • Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •            Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

rubbed glazed ribs

Rubbed & Glazed Ribs

rubbed glazed ribs

Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.

Watch the video recipe here and get the weekly ad here.

Prep: 15 minutes • Bake: 3 hours  • Serves: 8

Ingredients:

  • 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
  • 1 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons yellow mustard
  • 1 cup favorite barbeque sauce

Recipe:

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  2. In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  3. Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Nutrition:

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein

rubbed glazed ribs

Rubbed & Glazed Ribs

rubbed glazed ribs

Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.

Watch the video recipe here and get the weekly ad here.

Prep: 15 minutes • Bake: 3 hours  • Serves: 8

Ingredients:

  • 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
  • 1 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons yellow mustard
  • 1 cup favorite barbeque sauce

Recipe:

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  2. In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  3. Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Nutrition:

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein

rubbed glazed ribs

Rubbed & Glazed Ribs

rubbed glazed ribs

Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.

Watch the video recipe here and get the weekly ad here.

Prep: 15 minutes • Bake: 3 hours  • Serves: 8

Ingredients:

  • 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
  • 1 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons yellow mustard
  • 1 cup favorite barbeque sauce

Recipe:

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  2. In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  3. Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Nutrition:

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein

rubbed glazed ribs

Rubbed & Glazed Ribs

rubbed glazed ribs

Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.

Watch the video recipe here and get the weekly ad here.

Prep: 15 minutes • Bake: 3 hours  • Serves: 8

Ingredients:

  • 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
  • 1 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons yellow mustard
  • 1 cup favorite barbeque sauce

Recipe:

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  2. In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  3. Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Nutrition:

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein

rubbed glazed ribs

Rubbed & Glazed Ribs

rubbed glazed ribs

Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.

Watch the video recipe here and get the weekly ad here.

Prep: 15 minutes • Bake: 3 hours  • Serves: 8

Ingredients:

  • 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
  • 1 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons yellow mustard
  • 1 cup favorite barbeque sauce

Recipe:

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  2. In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  3. Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Nutrition:

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein