Elegant Chicken Roll OAMC Recipe

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Elegant Chicken Roll OAMC
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Ingredients:

Directions:

  1. Place chicken breasts in side-by-side pairs between two pieces of plastic wrap. Beat with meat mallet until breasts are 1/2 inch thick. You should have four breasts that are all connected in a long row to form a rectangle.
  2. Cook ground beef until just browned. Add fresh chives, salt, and pepper. Cool.
  3. Spread chicken with cream cheese. Top with beef, spreading evenly. Starting at narrow end, roll up the chicken to form a tight log.
  4. Place a layer of foil in a loaf pan, then a layer of plastic wrap on top of the foil- making sure to leave enough overlapping to wrap the entire roll. Place the roll in the loaf pan and freeze just until the roll will hold its shape, then remove from pan, place loaf in plastic bag, label, and freeze completely.
  5. On serving day, place roll in loaf pan, allow to thaw completely. Preheat oven to 375 degrees. When roll is thawed, brush with honey and bake for 60 minutes. Remove from pan and slice thinly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 234.19 Kcal (981 kJ)
Calories from fat 122.63 Kcal
% Daily Value*
Total Fat 13.63g 21%
Cholesterol 95.31mg 32%
Sodium 452.13mg 19%
Potassium 370.25mg 8%
Total Carbs 4.39g 1%
Sugars 4.14g 17%
Dietary Fiber 0.03g 0%
Protein 24.76g 50%
Vitamin C 0.4mg 1%
Iron 0.5mg 3%
Calcium 29.8mg 3%
Amount Per 100 g
Calories 160.71 Kcal (673 kJ)
Calories from fat 84.16 Kcal
% Daily Value*
Total Fat 9.35g 21%
Cholesterol 65.41mg 32%
Sodium 310.28mg 19%
Potassium 254.09mg 8%
Total Carbs 3.02g 1%
Sugars 2.84g 17%
Dietary Fiber 0.02g 0%
Protein 16.99g 50%
Vitamin C 0.3mg 1%
Iron 0.3mg 3%
Calcium 20.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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