Ranch Rolled Chicken Breast #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. I love this recipe for one reason...it's delicious! I once orderd a chicken breast similar to this at a quaint, local Italian restaurant and was surprised how wonderful it was. As it was not on the regular menu I had to figure out how to make it at home. Hope you like it as much as I do. It is also wonderful as a cold leftover or sandwich the next day.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix softened cream cheese with Hidden Valley Ranch Seasoning Mix, grated carrots, chopped walnuts and green onions and set aside.
  3. Melt butter and spread about 1 tbs into the bottom of a glass casserole dish.
  4. Mix bread crumbs and parmesan cheese together and set aside.
  5. Pound chicken breasts between plastic wrap to very thin (as flat as a coin.) Even if they start to fall apart a little you can still roll them.
  6. With a butter knife thinly spread equal amounts of cream cheese mixture on one side of each flattened chicken breast being sure to cover all the way to the edges. Now roll them up tightly gathering the edges as you go to be sure and make a tight roll.
  7. Dip each chicken roll in the remaining melted butter being sure to cover all over and then roll in bread crumb parmesan mixture. Set in the glass casserole dish.
  8. Drizzle any remaining butter evenly over the chicken rolls.
  9. Bake in 350 degree oven for 18 minutes (15 if using smaller chicken breasts.) Remove and let stand for about 5 minutes before cutting into slices like pinwheels.
  10. Serve with a lovely salad or veggie and more Ranch Dressing for dipping.

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