Serves: 12
Total Calories: 267
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 muffin tins sprayed with non-stick cooking spray. Bake at 350°F for 20-25 minutes. Serve warm.
This Chicken Filled Stuffing Rolls recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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