"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Chicken Roll-ups Recipe

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This recipe for Mexican Chicken Roll-ups, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Helwig
Added: Wednesday, May 13, 2009


2 1/2 tsp cornmeal, divided
2 8 oz cans refrigerated crescent rolls
2 1/4 cups cooked chicken or turkey, cubed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup sliced ripe olives
1/4 cup onion, chopped
4 oz can chopped green chiles, drained
1 egg white
1 T water
12 oz jar green chile salsa
shredded lettuce
extra sour cream, salsa, black olives for garnish

Sprinkle cookie sheet with 1 1/2 tsp cornmeal. Combine chicken, cheese, sour cream, olives, onions and chiles; mix well. Separate crescent dough into 8 rectangles. Press perforations to seal. Spoon on chicken mixture and roll up. Place seam down on cookie sheet. In bowl, beat egg white and water and brush over rolls. Sprinkle with remaining cornmeal. Bake at 375 for 20-25 minutes or until golden brown. Serve on top of shredded lettuce and top with sour cream, salsa and black olives. Serve with fruit. Serves 8.




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