Chicken and Ham Easter Roll with Eggs

Chicken breast, stuffed with ground chicken and ham, stuffed with eggs. Look festival and tasty. Leftovers makes a great sandwiches with Dijon mustard.

Chicken and Ham Easter Roll with Eggs

Yield: 16 slices

2 chicken breast fillets
16 oz. ground chicken
4 oz. ham, diced
1/4 cup. half-n-half
salt and pepper
4 large eggs, hard-boiled, peeled

Mix together ground chicken, ham and half-n-half. Season with salt and pepper.

Butterfly each chicken breast, place between two pieces of plastic food wrap film and pound with meat pounder until thin. Sprinkle with salt and pepper. Place in large foil piece. Add chicken-ham mixture on top, place eggs in the middle in row. Roll up meat from long edge. Cover with foil. Place in baking pan, put in preheated oven (350F) for about 45 minutes. Let cool a little, discard foil and slice in 16 pieces.

1 slice is about 90 calories

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Chicken and Ham Easter Roll with Eggs”

  1. […] Radish and Farmer Cheese Dip Pepperidge Farms Golden Butter Distinctive Crackers Chicken and Ham Easter Roll with Eggs Roasted Carrots with Honey-Mustard Glaze Steamed Aparagus Easter Carrot Bread – Morkovniy […]

Leave a Reply