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Back to school season is upon us and you know what that means! Time for all busy moms to race to make dinner while finding time to run the kids back and forth between activities. I don’t know about you, but I’m getting bored of making the same fast meals every day; spaghetti, tacos, etc. so I decided to make something fast and yummy that was different!
These are seriously so easy to make and my whole family loved it! I was surprised at how much my youngest (pickiest) child loved it! This would be great served over pasta, or even just by itself with veggies as a side. This got rave reviews from the family so I will definitely be making it again soon!! Try this for your family, I bet they’ll love it as much as mine does!
Chicken Rolls
Equipment
Ingredients
- 4 chicken cutlets or 2 large chicken breasts halved to create 4 cutlets
- 4 ounces chive and onion spreadable cream cheese or boursin cheese
- ½ cup shredded cheese blend
- 1 package chicken seasoned coating mix such as Shake 'n Bake
- 1 egg
Instructions
- Preheat the oven to 400°F.
- Use a mallet to pound chicken to an even ½-inch thickness.
- In a small bowl combine cream cheese and shredded cheese blend.
- Spread about 2 tablespoons of the cheese mixture onto one end of each piece of chicken, roll it jelly roll style, and secure with a toothpick. Repeat with the remaining chicken.
- Add the coating mix to a medium bowl. In a second bowl, whisk the egg.
- Dip each chicken roll in the egg and then in the coating mix, covering all sides. Place seam-side down on a rimmed baking sheet.
- Bake for 20 to 25 minutes or until the chicken is cooked through and reaches 165°F.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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The end result is some delicious chicken and all in less than ten minutes to put together!! You must try this, you’re going to love it!
This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Glad you enjoyed it!
I tasked the hubby with throwing this in the crockpot the other day for dinner. It turned out so good! I wouldn’t change a thing. I also shared it on my blog today — linking back to you of course 🙂 Thanks for sharing!!
Ragerds:Moses Brodin
Thank you Moses, so glad you loved this recipe!