Chicken Filled Stuffing Rolls
Another one from my sister-in-law. I hope you like it!
INGREDIENTS:
12 Rhodes Rolls, thawed but still cold (microwave on plate for 30 seconds, flip over and microwave 30 seconds more)
8 oz boneless skinless chicken breasts (about 2 chicken breasts)
1 tablespoon butter, melted
1 (3 oz) package cream cheese
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup herb bread stuffing, crushed (or bread crumbs)
1 egg beaten
INSTRUCTIONS:
Cut chicken into 1 inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt, and pepper. Press rolls into 3 inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place in muffin tins sprayed with non stick cooking spray. Bake at 350 for 20-25 minutes. Serve warm.
INGREDIENTS:
12 Rhodes Rolls, thawed but still cold (microwave on plate for 30 seconds, flip over and microwave 30 seconds more)
8 oz boneless skinless chicken breasts (about 2 chicken breasts)
1 tablespoon butter, melted
1 (3 oz) package cream cheese
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup herb bread stuffing, crushed (or bread crumbs)
1 egg beaten
INSTRUCTIONS:
Cut chicken into 1 inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt, and pepper. Press rolls into 3 inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place in muffin tins sprayed with non stick cooking spray. Bake at 350 for 20-25 minutes. Serve warm.
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