Saturday, March 27, 2010

Chicken Rolls

This recipe is from the famous Lera, and it has quickly become a favorite in my home.

What you'll need:
8 oz of cream cheese
1 stick of butter
2-3 boneless skinless chicken breasts
2 package of crescent rolls
1 package of chicken gravy
2 cups of rice
a veggie of choice for your side dish

What to do:
1- Clean up the chicken, taking off all the fat, etc, and bake it until light golden. I usually bake mine at 350 for 30-40 minutes.

2- In a medium bowl, add the cream cheese, butter, and some sage (I like a lot, so I put about a tablespoon for this size mixture), blending it until it is mixed well. Set aside.

3- When the chicken is finished, let it sit in pan for about ten minutes to soak up the juices. Then cut it into bite size pieces.

4- Add the chicken to the cream mix, mixing it in.
***If you are making a double batch, or making this for freezer meals, this is where you will put the mixture into a ziploc bag and save it in your fridge or freezer.

5- Spoon the mix into the crescent rolls, and wrap the crescent roll around the mix. Place on a baking pan an inch or two apart.

6- Bake at 350 until crescent rolls are a golden brown, about 8-10 minutes depending on your oven.

7- Serve chicken rolls with rice, chicken gravy, and a vegetable. And enjoy!
This mixture will make 16 chicken rolls. For my husband and I, we have more than enough with 8 rolls, so I put half the chicken mixture in a ziploc bag and save it for another meal. (Stop after step 4.) For others, 16 is the right amount for one family meal and a couple of left overs for the next day, so in order to save some, double the recipe. This is a great freezer meal recipe.

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