Baked Chicken Spring Rolls
Looking for chicken spring rolls recipe?Chicken Spring Rolls are possibly one of the easiest chicken recipes to make it if you have leftover roast chicken . The great benefit of making Baked Chicken Spring Rolls is they're super healthy and low carb .Are you ready for this enjoy recipe ?Let get started ....
Ingredients
Serves 5
1 package refrigerated crescent rolls
1 package cream cheese with chives , softened
2 tbsp butter
1 cup shredded cooked chicken
3/4 cup sliced fresh mushrooms
1/2 tbsp lemon pepper
2 tbsp butter ,melted
3 cups seasonal croutons , crushed
1/3 cup dripping from a roast chicken
1 tbsp minced, onion
1/2 lemon juice
1 cup chicken stock
salt and ground black pepper ,to taste
Method
1. Preheat an oven to 175 degrees C .Roll out and separate the crescent roll dough on a large baking sheet .
2. Mix together the cream cheese and butter in a bowl until well blended .Stir in the shredded chicken , mushrooms and lemon pepper .Fill the crescent rolls with a tablespoonful of the chicken mixture .Roll each piece up beginning with the wide end ; press and seal the top of the rolled dough .Brush the rolls with butter ,then roll them in the crushed croutons .Return the coated rolls back to the baking sheet.
3 . Bake in the preheated oven until golden brown about 20 minutes .
4 .. Heat the drippings in a large skillet over medium high heat . Stir in the onion and juice , cook and stir about 5 minutes . Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half about 15 minutes .Reduce heat to low .Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl .Stir the cornstarch mixture into the skillet until thickened about 5 minutes .Season with salt and pepper .
5 .Spoon the hot gravy over the chicken rolls before serving .
Ingredients
Serves 5
1 package refrigerated crescent rolls
1 package cream cheese with chives , softened
2 tbsp butter
1 cup shredded cooked chicken
3/4 cup sliced fresh mushrooms
1/2 tbsp lemon pepper
2 tbsp butter ,melted
3 cups seasonal croutons , crushed
1/3 cup dripping from a roast chicken
1 tbsp minced, onion
1/2 lemon juice
1 cup chicken stock
salt and ground black pepper ,to taste
Method
1. Preheat an oven to 175 degrees C .Roll out and separate the crescent roll dough on a large baking sheet .
2. Mix together the cream cheese and butter in a bowl until well blended .Stir in the shredded chicken , mushrooms and lemon pepper .Fill the crescent rolls with a tablespoonful of the chicken mixture .Roll each piece up beginning with the wide end ; press and seal the top of the rolled dough .Brush the rolls with butter ,then roll them in the crushed croutons .Return the coated rolls back to the baking sheet.
3 . Bake in the preheated oven until golden brown about 20 minutes .
4 .. Heat the drippings in a large skillet over medium high heat . Stir in the onion and juice , cook and stir about 5 minutes . Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half about 15 minutes .Reduce heat to low .Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl .Stir the cornstarch mixture into the skillet until thickened about 5 minutes .Season with salt and pepper .
5 .Spoon the hot gravy over the chicken rolls before serving .
