Ingredients
-
Filling
-
1 Pound Chicken Breast
-
1 Onion
-
1 Carrot
-
4 Ribs Celery
-
2 Tablespoons Butter
-
1 8 Ounce Package Cream Cheese
-
Coating
-
2 Packages Croissant Doughie Pillsbury
-
4 Tablespoons Melted Butter
-
2 Cups Italian Bread Crumbs
-
Sauce
-
3 Cups Chicken Broth
-
3 Teaspoons Chicken Stock Baseie Better Than Bouillon
-
2 Tablespoons Corn Starch
Directions
- Prepare the Ingredients: Preheat oven to 350°. Remove the croissant dough and cream cheese from the refrigerator to bring to warm up a little before you use them. Trim the chicken breasts of any fat. Bring a pot of water to boil and add a small pinch of salt and the chicken breasts. Cook for 5-6 minutes until cooked through. Remove the breasts from the water to let cool. Chop the chicken into small pieces. Chop the onion and celery. Shred the carrot.
- Prepare the Filling: In a large frying pan add the butter and place over medium-high heat until the butter is bubbly. Add the chopped onion, celery, and carrot. Cook and stir for 6-7 minutes until the onion becomes translucent. Add the chicken and cream cheese and cook and stir for 2-3 minutes more until the cream cheese has completely melted and is mixed in. Season with salt and pepper to taste. Remove the pan from the stove to cool for step 4.
- Stuff the Croissants and Bake: While the filling is cooling, remove the croissant dough from the packages. Using a rolling pin or your hands, press the dough into a slightly larger triangle than its original shape. Once the filling is cooled place an equal amount of filling into each of the pieces of dough. Roll the dough around the filling and seal the edges with your fingers. Melt the butter in one bowl and place the bread crumbs into another bowl. Dip each roll-up into the butter then into the bread crumbs coating as much of the surface as you can. Place on a sheet pan covered in parchment paper and place in the preheated oven for 20-25 minutes until the tops of the roll-ups have begun to brown.
- Prepare the Sauce: While the rollups are baking, place a small saucepan over medium heat. Add the chicken broth and chicken stock base (chicken bouillon) and bring to a simmer. In a separate bowl, mix the corn starch with a small amount of water, making sure to get rid of any lumps, then add it to the simmering chicken broth. Cook and stir for 4-5 minutes until thick and bubbly.
- Serve: Serve the roll-ups with a spoonful of the sauce ladled over the top. This meal goes well with roasted vegetables and/or a side salad.
Meal Prep Tip:
Once prepared, cool the roll-ups completely at room temperature. Place the roll-ups into one container and the sauce in a separate container. Reheat each separately then ladle the sauce over the warmed roll-up and serve! The roll-ups last 2-3 days in the fridge before getting soggy.
* I get commissions for purchases made through links in this post.
(Visited 500 times, 1 visits today)
