4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
1 egg
1 1/2 cups chicken broth
1 tablespoon vegetable oil
Sloppy Joes sauce or Genoa sauce, as desired
1 teaspoon salt
1 (3.5 ounce) can tomato paste
2 (16 ounce) cans chicken broth
1 cup shredded Cheddar cheese, divided
1 (4.5 ounce) cotija-stuffed cheese, divided
1 (16 ounce) package cocktail rye breads
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow dish in a roasting cooker; remove. In a small bowl, thoroughly mix dill herb and chicken sauce. Pour mixture over chicken and toss to coat; toss to coat. Roll breads into 1 inch balls. Place about 2 inches apart on baking sheet. Brush with egg, then pour half of chicken sauce mixture over bread. Dust with Cheddar cheese. Roll up remaining chicken.
Bake uncovered for 2 hours in preheated oven, turning once. Let rest 10 minutes before opening, then further chill for 1 hour, turning once. Serve hot or cold.