Garlic Cheese Chicken Rollups380 Reviews
“This is a quick, easy and tasty meal - my husband's favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!” - by Wendy Neff
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
- Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Amount Per Serving (4 total)
- 493 cal
- 26.1 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (380)Rate This Recipe
"I found this recipe to be absolutely amazing! I followed the recipe exactly, but with my own cheese spread. I added together a package of cream cheese, dry chives, minced garlic, garlic powder and oni..." See moreon powder and blended it in the food processor until wonderfully whipped. This is one of the best new recipes I've made in weeks. I highly recommend everyone try this at least once!"
"These were outstanding. I was wanting some new recipes for chicken instead of the usual and this was it!!! It was quite rich so if you fix these make sure you don't make any side dishes that are ric..." See moreh themselves or that have garlic in them. Here are a few tips for those who could use them: If you are having trouble finding the garlic cheese spread, I found one made by Philidelphia and it is a Garlic and Parmesan cheese cracker spread. They just came out with these and it works really well, it should be in the refrigerator isle. I found it in Wal-Mart. For those who don't keep bread crumbs around the house like me, you can use crushed crutons. I used some seasoned crutons that we had and crushed them up, it adds extra flavor too. Also, for those who said that their chicken was bland, try marinating your chicken AFTER you have pounded them thin, in a bowl of Kraft Zesty Italian dressing, it has to be the ZESTY, regular Italian doesn't work as well. It's best if you marinate them overnight, but even if it's only a few hours, it still adds a really great flavor. I 99% of the time marinate my chicken in this dressing first no matter how I fix it. Hope this helps. Thanks for a really great recipe."
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