Sour Cream Chicken Rolls
- 4 boneless, skinless chicken breasts
- 16 oz. container sour cream
- 6 oz. pkg. stuffing mix crushed
- 6 oz. pkg. long-grain and wild rice, cooked
Adapted from www1.gooseberrypatch.com
Place chicken breasts between 2 pieces of plastic wrap, pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken and secure each roll with a toothpick. Place in a 9”x9” baking pan that has been sprayed with non-stick vegetable spray cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil and bake for another 15 minutes or until chicken is cooked through. Slice rolls across into spirals, Serve over cooked rice. Serves 4.