Sunday, January 13, 2013
Chicken Cream Cheese Rolls
1 lb. deli sliced chicken
4 oz. cream cheese, softened
1 Tbsp. dehydrated minced onions
2 tsp. lemon juice
1/2 tsp. minced garlic
1 Tbsp. Italian seasonings
1/2 cup shredded cheddar cheese
Panko bread crumbs
Preheat oven to 350 degrees. Mix cream cheese, onions, lemon juice, garlic and Italian seasonings until well blended and smooth. Separate the chicken slices putting 3-4 together creating about an 1/8" thickness. Spread evenly with cream cheese mixture. Roll like a jelly roll. Place in a baking dish sprayed with non-stick cooking spray. Sprinkle with shredded cheese. Bake 20 minutes or until cheese melts and filling is hot. Sprinkle with a thin layer of Panko. Bake another 5 minutes or until Panko starts to brown. Serves 4 - 6.
Martha: I found a recipe for Cream Cheese Filled Chicken on Pinterest and loved the idea but I wanted to find a short cut for making these so I came up with using the deli sliced chicken. You can have the deli slice it to about 1/8" thick or you can buy the pre-cut and layer the pieces to give you the thickness. One pound of chicken gave me about 12 rolls. The original recipe had a few other ingredients that I eliminated because I had another recipe in mind to make with the leftovers, if there were any. The leftovers will go into what I'm calling Chicken Loaded Potato Casserole so make sure you see that one too. I did eliminate the garlic salt from the original recipe and used the minced garlic. The garlic salt along with the salt from the other ingredients would be too much for me. Two to three rolls served with some cole slaw, green peas or beans and a roll gives you a simple yet delicious meal.