Lovely chicken rolls are made even better with the inclusion of our Rasberry Honey Mustard Pretzel Dip.

Ingredients
2 Tbsp. Olive oil
2-3 Chicken breasts, boneless, skinless
Salt and pepper to taste
Ham, shaved
Swiss cheese
3 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
Egg roll wrappers
Sunflower or vegetable oil for frying

Directions
Preheat the oven to 400 degrees F and the deep fryer oil to 350 degrees F. Heat olive oil in frying pan. Season chicken with salt and pepper and sear on both sides. Place chicken in the oven for 25-30 minutes.
While chicken is cooking, julienne the shaved ham and Swiss cheese. When the chicken is finished cooking, remove from oven and let rest for 5 minutes. When chicken has cooled slightly, julienne into tiny strips.
On one side, spread a thin layer of Raspberry Honey Mustard Pretzel Dip onto egg roll wrappers. Top with chicken, ham and cheese. Fold opposite sides in and roll ingredients up into egg roll shape. Seal outer end tightly with water.
Place chicken rolls into 350 degrees F oil and deep fry until golden brown. Serve with additional Raspberry Honey Mustard Pretzel Dip.

Artichoke Chicken Spread with Raspberry Honey Mustard Pretzel Dip

A delicious spread containing chicken, artichokes, green onion, Monterey Jack cheese, sour cream and Raspberry Honey Mustard Pretzel Dip.

Ingredients
12 oz. Chicken breasts, skinless, boneless, cooked, cubed
14 oz. Artichokes, drained
1/2 cup Green onion, minced
3 tsp. Garlic, minced
1/2 cup Parmesan cheese, shredded
1 cup Monterey Jack cheese, shredded
1 tsp. Salt
1 tsp. Pepper
1 cup Sour cream
1/2 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
2 tsp. Fresh chili paste
1/4 tsp. Paprika
Cooking spray

Directions
Preheat oven to 350 degrees F.
Place chicken cubes in the work bowl of a food processor. Pulse until coarsely ground. Add artichokes and pulse until chopped.
Scoop into a mixing bowl. Add green onion, garlic, Parmesan cheese, Monterey Jack cheese, salt and pepper. Mix well.
In a small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip and chili paste. Mix well. Add to chicken mixture and mix well.
Spray a 1 1/2 quart baking dish with cooking spray. Spoon mixture into the baking dish. Sprinkle with paprika. Bake for 25 minutes or until heated through. Serve with toasted baguette slices.