Chicken Philly Roll-ups
Serving Size: 16 Rollups
Ingredients
3 boneless skinless chicken breasts, thinly sliced or cubed
2 8oz. Packages crescent rolls, Pillsbury original preferred
8 -10 slices of provolone cheese, split in half
2 tablespoons extra virgin olive oil, SKW Garlic infused EVOO preferred
1 white onion
1 green bell pepper
1 tablespoon butter
Paprika
Garlic powder
Cumin
Sea salt
Freshly cracked black pepper
Cilantro- Lime Aioli Ingredients
½ cup mayonnaise
1 tablespoon dijon mustard
½ tablespoon, extra virgin olive oil, SKW garlic infused EVOO preferred
¼ cup cilantro, chopped
½ teaspoon finely grated lime zest
½ teaspoon garlic, minced
¼ teaspoon sea salt
¼ freshly cracked black pepper
½ of a lime’s juice
Preparing the Cilantro- Lime Aioli:
1. In medium bowl, add all ingredients for the aioli and mix together until well blended. Cover and refrigerate until ready to serve.
Preparing the Roll ups:
Preheat oven to 375°
Add extra virgin olive oil into a pan and heat until oil coats the bottom.
Add in diced chicken and season liberally with salt, pepper, paprika, garlic powder and cumin. Cook on medium- low heat, stirring continuously, for about 10 minutes.
Remove chicken from the pan and set aside.
In the same pan, melt in butter. Once melted, toss in onion and green pepper and cook on medium- low heat for 3-4 minutes until tender.
Remove pan from heat and chicken back in; toss together and set aside.
Remove crescent roll dough from packaging, unroll and separate triangles.
Lay triangles flat, then top each one with a half slice of provolone cheese.
Add chicken, onion and pepper mix on top of the cheese slice and arrange neatly.
Carefully fold over the dough + mixture making sure the mix is wrapped tightly within the dough.
Lay roll up on a parchment paper line baking sheet. Repeat for remaining roll ups.
Bake for 10 minutes or until golden brown. Serve hot and enjoy!
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