Italian Chicken Bundles

Recipe printed from Jenn's Food Journey, adapted from the United States Personal Chef Institute


1 1/2 cups chicken (cut into small bit sizes pieces)
3 green onions, chopped
1 teaspoon olive oil
1 garlic clove, minced
3 Tablespoons shredded parmesan cheese (you could use grated)
3 Tablespoons shredded mozzarella cheese
2 Tablespoons cream cheese, room temperature
1/4 teaspoon dried oregano
1/8 teaspoon nutmeg
salt and pepper to taste
garlic powder
2 Tablespoons butter, melted
10 egg roll wrappers
Tomato Sauce (homemade or store bought)
additional parmesan or mozzarella cheese for topping if desired

Season chicken with salt, pepper, and a little garlic powder.  In a non-stick skillet, heat the oil over medium heat.  Add the chicken and cook until lightly browned, about 5 minutes.  Add the onion and garlic and cook for 1 minute longer.  Remove from heat and allow to cool slightly.  To the skillet, add the parmesan, mozzarella, cream cheese, oregano, and nutmeg.  Stir to combine.  Season with salt and pepper to taste.

Preheat oven to 350 degrees.  Using a 12 cup muffin tin, brush half of the melted butter into 10 of the 12 cups.  Carefully press one egg roll wrapper into a muffin cup and fill with the chicken mixture.  Close the wrapper over the filling and brush with some of the remaining melted butter.  Continue until all 10 muffin tins are completed.

Bake for about 20-25 minutes, or until lightly browned on the top.  Carefully remove from the muffin tin; top with warmed sauce and cheese if desired.  Enjoy!

***If you aren't going to eat all 10 bundles, you can freeze them to enjoy at another time.  Once baked, allow to cool completely.  Wrap separately in aluminum foil then place in a large freezer ziploc bag and store in the freezer for up to 3 months.  When ready to use again, thaw in the refrigerator the night before the day of consumption.  Unwrap from aluminum foil and place on microwave safe plate.  Heat for 2-3 minutes and than topped with heated sauce and cheese.***