Chicken Ole

Chicken Ole was an excellent way to kick off the 5 ingredient challenge. My feet hit the floor running this morning and I didn't stop all day. I even ate my lunch standing up, trying to feed the kiddos and load the dishwasher between bites. I threw this together while my youngest napped this afternoon and then put it in the fridge for my husband to pop into the oven while we were at my daughter's dance class. I have to say that when we walked through the door tonight after 7 pm, the smell of Chicken Ole cooling on the stovetop made my day. I thought this was really good. I mean, by now I was starving and tired, so I probably would've thought that dirt stuffed mushrooms tasted good...but my family liked it too, so I guess it wasn't "just me".

Pretty easy to prepare, you just mix together 8 oz. of cream cheese, a jar of picante sauce, about a cup of sliced green onion, and 2 teaspoons of cumin in a bowl.



Then flatten boneless, skinless chicken breasts to about 1/4" thickness and season with salt and pepper.



Spread a tablespoon full of the cream cheese-picante sauce mixture onto each breast and roll em' up.



Place the chicken rolls, seam side down into a casserole dish.



Pour the remaining sauce over the chicken. You can put it right into the oven, or prepare it the night before or early in the day that you want to serve it for dinner. Just refrigerate until you're ready to bake it.



And there you have it, dinner with 5 ingredients. Okay, one confession: my husband put his own touch on this dish while we were out, and sprinkled the top with shredded cheddar after it finished baking. Then he put it back under the broiler for a couple of minutes to melt the cheese. So technically, we used 6 ingredients. We had ours with chips and salsa and corn. Yummy!



Chicken Ole from Cooking With 5 Ingredients cookbook

6 boneless, skinless chicken breasts
8 oz. package cream cheese
1- 16 oz. jar picante sauce
2 teaspoons cumin
1 cup fresh green onion, sliced

1. Pound chicken breasts to flatten to 1/4" thickness. Combine cream cheese, picante sauce, cumin, and green onions. Beat until smooth. Place a spoonfull of cream cheese mixture onto each chicken breast. Roll up. Place seam side down in shallow baking pan.

2. Pour remaining sauce over top of chicken rolls.
3. Bake uncovered at 350 degrees for 50 minutes.