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chicken breast thin crust cream cheese Valley Italian-seasoned breadcrumbs extra-virgin olive oil lemon
Viewed: 9 - Published at: 2 years agoIngredients
- 1 lb chicken breast
- 13 ounces pillsbury thin crust pizza dough
- 4 ounces cream cheese
- 14 cup Hidden Valley Original Ranch Dressing
- 1 cup Italian seasoned breadcrumbs
- 14 cup extra virgin olive oil
- 12 lemon, juice of
Method
- Boil chicken breasts in a pot until done and remove from pot and let cool.
- Once cooled, shred the chicken into pieces and give the shredded chicken a rough chop with a knife and place in a large bowl.
- Add cream cheese, ranch dressing, lemon juice to chicken and mix well with hands then set aside.
- Roll out the pizza dough and cut into 2'' -3'' squares.
- Take a spoonful of chicken mixture and roll into a ball.
- Place the balls into the center of the pizza dough squares and close the dough around the chicken.
- Drizzle the balls with Extra Virgin Olive oil and then roll in bread crumbs.
- Place the balls on a cookie sheet 2" apart and refrigerate for 30 minutes.
- Remove from fridge and place in a 350 degree oven for 20 - 25 minutes or until golden brown.
- Serve alone as a snack, or with yellow rice, veggies, or serve with chicken gravy.
