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12 Rhodes Texas rolls, thawed but still cold
8 ox boneless skinless chicken breasts
1 tbsp margarine, melted
1 3-oz pkg cream cheese
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1 c herb stuffing
1 egg beaten

Cut chicken into 1-inch cubes. Saute chiken 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 muffin tins sprayed with non-stick cooking spray. Bake at 350 degree oven for 20-25 minutes. Serve warm.