Chicken Filled Stuffing Rolls



12 servings



12 Rhodes Texas Rolls, thawed but still cold
8 oz. boneless skinless chicken breats
1 tbsp. butter or
margarine, melted
3 oz. pkg. cream cheese
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1 cup herb bread stuffing
1 egg, beaten


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. Cursh herb mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350 degrees F. 20-25 minutes. Serve warm.

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