12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
¼ teaspoon thyme¼ teaspoon salt
¼ teaspoon pepper
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. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 min.
skip to main |
skip to sidebar
The one question I dread all day long. Most of these recipes have ingredients I have on hand, which makes them easy and most of the time fast.
Other Blogs
2 comments:
These sound yum! I bet your kids love them eh? I bet they would be good with fine chopped broccoli added and some cheese too with the chicken... MMM. I don't have a blog account, so it comes up annon. but it's me, chef Steph!
I finally tried these. I am slow sometimes but last night we had one of those "what's for dinner" nights and I thought of you!! These where just perfect! Thanks for the ideas!
Post a Comment