Chicken and Cheese Bread Rolls
These chicken and cheese bread rolls are a great way to use up leftover chicken breast or rotisserie chicken for a simple to make lunch!
Servings: 4 rollups
Ingredients
- ½ small onion
- 4 bread slices
- ½ cup leftover chicken breast, shredded
- ½ cup mozarella cheese
- 2-3 tbsp butter
- ¼ tsp paprika
- ¼ tsp black pepper
- salt to taste (optional)
Instructions
- Thinly slice the onion and melt 1-2 tablespoons of butter in a pan on medium heat.
- Add the sliced onions and spices to the pan, stirring to coat. Let the onions cook down until softened and set aside to cool.
- Remove the crust from the slices of bread and roll out flat using a rolling pin.
- Add a small amount of shredded chicken, cheese, and onions to one end of the bread and roll it up into a log. Add a little cheese on the very end to help the rollups seal closed when pan frying.
- Melt a little more butter on the same pan you used for the onions and cook roll-ups until all sides are brown. Slice and serve!
Notes
- Use a bread that is easy to roll out. Some types of bread break apart easily and would not be ideal for this recipe. I use a rolling pin to roll out the bread, but if you don't have one on hand you can use a cup or any circular object!
- These chicken and cheese bread rolls can be served with a dip or on their own!
Nutrition
Calories: 152.06kcal | Carbohydrates: 15.44g | Protein: 11.45g | Fat: 4.96g | Saturated Fat: 2.36g | Polyunsaturated Fat: 0.66g | Monounsaturated Fat: 1.41g | Trans Fat: 0.01g | Cholesterol: 27.46mg | Sodium: 301.04mg | Potassium: 138.61mg | Fiber: 1.36g | Sugar: 2.59g | Vitamin A: 121.23IU | Vitamin C: 1.09mg | Calcium: 123.01mg | Iron: 1.17mg
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