Ranch Rolled Chicken Breast #RSC

• 4 medium boneless chicken breasts
• 6 ounces softened cream cheese
• 1 tablespoon Hidden Valley Original Ranch Seasoning Mix
• 18 cup grated baby carrots
• 18 cup chopped walnuts
• 18 cup thin sliced green onion
• 6 tablespoons butter
• 1 cup plain breadcrumbs
• 34 cup grated parmesan cheese
• Hidden Valley Original Ranch Dressing, for dipping

1. Preheat oven to 350 degrees.
2. Mix softened cream cheese with Hidden Valley Ranch Seasoning Mix, grated carrots, chopped walnuts and green onions and set aside.
3. Melt butter and spread about 1 tbs into the bottom of a glass casserole dish.
4. Mix bread crumbs and parmesan cheese together and set aside.
5. Pound chicken breasts between plastic wrap to very thin (as flat as a coin.)
6. Even if they start to fall apart a little you can still roll them.
7. With a butter knife thinly spread equal amounts of cream cheese mixture on one side of each flattened chicken breast being sure to cover all the way to the edges.
8. Now roll them up tightly gathering the edges as you go to be sure and make a tight roll.
9. Dip each chicken roll in the remaining melted butter being sure to cover all over and then roll in bread crumb parmesan mixture.
10. Set in the glass casserole dish.
11. Drizzle any remaining butter evenly over the chicken rolls.
12. Bake in 350 degree oven for 18 minutes (15 if using smaller chicken breasts.)
13. Remove and let stand for about 5 minutes before cutting into slices like pinwheels.
14. Serve with a lovely salad or veggie and more Ranch Dressing for dipping.

chicken breasts, cream cheese, valley, carrots, walnuts, thin, butter, breadcrumbs, parmesan cheese, valley

Taken from www.food.com/recipe/ranch-rolled-chicken-breast-rsc-495214 (may not work)