Cut chicken into 1-inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.
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