Creamy Chicken Pockets

Mar 8, 2012

I wanted something new for supper tonight, and still going with the whole "preparing for baby" theme. These were super yummy! I put buffalo sauce in Daniel's and added chopped up asparagus.

Creamy Chicken Pockets
makes 4 servings

  • 2 tbsp olive oil
  • 2 small chicken breasts, diced
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon butter, softened
  • 3 ounces cream cheese, softened
  • 1/4 teaspoon seasoned salt
  • 2 tablespoons milk
  • 1 package refrigerated crescent rolls (4/can)
  • 1 tablespoon butter, melted
  • 1/4 cup Italian seasoned bread crumbs, optional
Preheat oven to 375˚F.
Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
Separate the crescent roll dough into the four triangles. Evenly spread the chicken mixture into the four triangles. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
Bake for 11 – 13 minutes, or until golden brown.
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