Thursday, March 25, 2010

Chicken Bundles


1 1/2 cup Pepperridge Farm Herb Stuffing Mix or stove top Herb Stuffing Mix
(use blender to break down bread pieces finer)
1 1/2 cup finely chopped pecans ( I use pieces) (optional)
8 oz tub onion/chive low fat cream cheese
1 T. chopped chives
4 Tablespoons soft low fat margarine
1/8 teaspoon ground black pepper
2 1/2 cup cooked, shredded chicken breasts (cook in chicken broth for better flavor-save broth)
2 tubes Pillsbury crescent refrigerated dinner rolls 50 % larger- 6 in tube
8 T low-fat margarine melted for dipping before rolling in stuffing mixture/nuts

Combine 1 can of light cream of chicken soup with 3/4 can of chicken broth ( or left over chicken broth from cooking the chicken, Strain) Serve the sauce over the bundles, but don't smother them-just a little across the middle.
Preheat oven 350 degrees
Makes 12 bundles
1. Combine cream cheese, 4 T. of soft margarine and pepper
2. Stir in cooked & shredded chicken
3. In separate dish, mix herb stuffing and nuts together
4. Melt 8 T. margarine in microwave in a large bowl
5. Open and separate rolls gently
6. Place 2 1/2 T of cream cheese mixture on wide end of the roll wedge
7. Roll up gently beginning at wide end...DO NOT WORRY ABOUT THE OPEN ENDS. DO NOT CLOSE THEM!
8. Submerge in melted margarine , then roll completely in herb dressing/nut mixture, and place on sprayed cookie sheet 2" apart
9. Bake in upper portion of oven for 22 min or until the tops are beginning to toast and and the don't feel totally squishy
10. Serve with sauce

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