Tuesday, March 30, 2010

Rhodes Chicken Filled Stuffing Rolls

I made these last week for a quick and easy lunch for the kiddos and me. They were delicious and super easy. We liked them dipped in a little ranch dressing. The recipe says to dip the rolls in crushed herb stuffing mix. I didn't feel like opening a box so we just used Italian bread crumbs. This is a picture of them that I found on the internet (my camera was mia that day), the picture doesn't really do them justice! Oh also I thawed the rolls in the microwave using the defrost setting, that made them even quicker. These are great for leftover chicken.

Prep Time: 30 minutes min
(not including thaw time)
Bake Time: min
Skill Level: Intermediate
Servings: 12
  • 12 Rhodes Texas™ Rolls, thawed but still cold
  • 8 ounces boneless skinless chicken breasts
  • 1 tablespoon butter or margarine, melted
  • 3 ounce package cream cheese
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup herb bread stuffing
  • 1 egg, beaten

Cut chicken into 1-inch cubes. Sauté 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 smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.

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