Cream Cheese Chicken Rolls |
| Name: |
Fran Raynor |
| Base: |
NAS Jacksonville |
| Recipe: |
Cream Cheese Chicken Rolls
Serves 4-6
These must be frozen in order to solidify the cream cheese, so it’s a great do ahead meat dish, and very well received. Worth the effort!
4-6 oz boneless chicken breast
2-8 oz cream cheese - softened
½ t. cumin powder
¼ t. pepper or more to taste
¼ t. salt or more to taste
½ t. onion powder
¼ cup oil
1 egg
½ cup milk
1-cup breadcrumbs
4 pieces (plastic wrap appx. 10 inches long)
2 bowls
1- 8x8 baking dish
Mix cream cheese and spices well. Set aside. Pound chicken breasts until thin, but not transparent. On wax paper or paper plate, put one chicken breast flat. Place a tablespoon to a tablespoon and a half of the cream cheese mixture to the middle of the chicken breast. Fold over chicken to form a tight roll. Set aside and repeat procedure with the other three pieces.
Mix 1 egg & ½ cup milk together in a bowl and in another bowl add breadcrumbs. Dredge rolls into egg mixture and then breadcrumbs one at a time. Place one roll on one corner of plastic wrap, roll tightly, and flip each edge of wrap under. Repeat with other three.
Freeze for at least 2 hours. Unwrap. Heat oil on stove top at medium heat. Fry until just golden brown, turning on all edges (watch for cream cheese seepage). Place in 350-degree oven in 8x8 baking dish.
Bake for 35-45 minutes until done.
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