Wednesday, August 3, 2011

Creamy Chicken Pockets

This is another fabulous recipe thanks to Pinterest, it's slightly adapted from Pennies on the Platter. Even better, I had all the ingredients already in my kitchen!

2 tbsp olive oil
2 small chicken breasts (cooked and shredded)
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
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls

Heat oven to 375. Combine cream cheese, butter and milk. Add in the chicken, onion, garlic, salt and pepper. Separate the crescent rolls into triangles or squares. Scoop a tablespoon of filling into each triangle and wrap the dough around the filling, be sure to seal the dough together well. Bake for 11-13 minutes or until golden brown.

1 comment:

  1. Leigh - was the oil supposed to be used to seal the dough? Or were you using that to cook the chicken?