-
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.
