Rollups Recipe - Allrecipes.com
Rollups Recipe

Rollups

Recipe by  

"Boneless chicken breasts stuffed with cream cheese and chives. I serve it with homemade rice pilaf and steamed broccoli. The cheese sauce is also delicious on the rice and broccoli!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick.
  2. Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups.
  3. Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
  4. Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2006

Wow - this was super easy and sooo tasty. I was really surprised. One note - I made my own cream cheese with lowfat cream cheese, chives and garlic. We'll be having this quite often!

 
Most Helpful Critical Review
Jan 09, 2007

I'm surprised how high the ratings are for this recipe. I thought it sounded good and certainly easy, but it turned out so bland. I tried wrapping bacon around as some of the other reviewers suggested. It didn't help. This dish was not only bland tasting but very bland looking as well... too white. My family wouldn't even eat it. That what happens when I try to be lazy and make a simple recipe such as this. It wasn't horrible, it just wasn't good. It tasted and looked like something you'd be served at a really bad roadside restaurant.

 

51 Ratings

Nov 30, 2010

I added chives to regular cream cheese, chopped proscuitto, and minced garlic. I did not add butter. Instead of rolling it up, I spread the mixture over seasoned chicken breast and cooked on 350 for an hour. The sauce and chicken (very tender) were so tasty. I put it over tortellini. Delicious!

 
Sep 16, 2009

I've made this in the past, and my family and friends love it. I use the Chive and Onion cream cheese, and add 1 cup shredded 4 (or 6) blend Italian cheese, and use that mixture on the chicken. I fold it in half, secure with a toothpick, top with a spoonful of marinara sauce,and bake. The last 10 minutes of baking, I sprinkle with shredded cheese. It is a huge hit, I have many requests for it, and it is so easy to make, even my teenage cousin made it for her boyfriend.

 
Dec 17, 2009

Very easy to put together and very easy to make. Cooking time was right on. I did however have to cut my chicken down the middle to thin it out and then press it out to get the correct size. I also after rolling them up I cut them in half because the middle was really thick and I wanted to keep the cooking time down. It seemed to have helped as it cook to the exact time and was deleious. very simple to do without having to put in much thought. You do need to season the chicken to taste though as with just the cream cheese alone is not enough for a full flavor. Thank you for sharing...

 
Feb 03, 2004

I served this very quick and easy dish to company. It was enjoyed by all who ate it, and looked very elegant. I could not believe how easy it was to prepare! I could not find cream cheese with just chives, so used cream cheese with onions and chives. It was delicious! Definately a recipe I will use over and over!

 
Feb 03, 2004

I'm so glad I finally found this recipe again. I made this for my mother's birthday a few years back, then lost the recipe. I got rave reviews, especially when she took leftovers to work. The chicken turns out so tender, and the cheese sauce works so well. Served with rice pilaf and green beans.

 
Feb 03, 2004

I can't believe how few ingredients are in this dish -- it is very tasty!

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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