2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets
3 tablespoons vegetable oil
1/4 teaspoon ground black pepper
2 (8-ounce) packages cream cheese, softened
1 teaspoon lemon juice
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (4-ounce) jar diced pimentos, drained
1 green onion, sliced
1 cup walnut pieces, chopped small
Low sodium crackers
1. Heat oil over medium heat in 12–inch skillet.
2. Season chicken with black pepper.
3. Add chicken to skillet and cook 5 minutes. Turn chicken over and cook 5 more minutes or until internal temperature reaches 165°F. Remove chicken from skillet and dice into ¼" to ¾" bite–size pieces.
4. Combine cream cheese, lemon juice, basil, oregano, thyme, pimentos, green onion and cooked chicken in a medium bowl until well blended.
5. Place cheese mixture on a large piece of plastic wrap and form into a log shape. Cover with the plastic wrap, place on a tray and refrigerate for 1 hour.
6. Spread chopped walnuts on a tray, place cheese log on walnuts and roll it to cover thoroughly with walnuts.
7. Refrigerate for 2 hours.
8. Serve with crackers.
Yield: Approximately 2 pounds