Barbecue Chicken Rolls
Romaine and Apple Chip Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp butter, melted
- 1 cup barbecue sauce
- 2 (8-oz) cans refrigerated crescent roll dough sheets
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (4.3-oz) pouch real crumbled bacon
Instructions
- Preheat oven to 375°F. Cut chicken into bite-size pieces; season lightly with salt and pepper.
- Cook chicken in melted butter in a large skillet over medium-high heat 5 to 6 minutes or until done. Stir in barbecue sauce.
- Unroll each can of dough onto a lightly floured surface. Spread chicken mixture over dough, leaving a 1-inch border on all sides. Top with cheese and bacon.
- Roll up each dough, jelly-roll fashion, starting with one long side. Slice rolls into 1-inch-thick slices. Place cut-sides-down on a large, lightly greased baking sheet.
- Bake 15 to 20 minutes or until golden brown.
Side Dish Ingredients
- 2 romaine lettuce hearts, torn
- 1 (3.4-oz) bag baked crunchy apple chips, broken into large pieces
- ½ cup shredded Parmesan cheese
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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