Chicken Pockets
(Kiy Note: I have no idea how long I've had this recipe, nor where I found it. I came across it in my recipe stash while looking for something fun and different to do with leftover chicken. Keeping my fingers crossed!)

3 oz cream cheese (I use fat free)
3 T melted butter
2 cups diced cooked chicken
1/8 tsp salt and pepper
1 T chives or green onions
1 pkg crescent rolls (I use reduced fat)
½ c. Italian breadcrumbs

Preheat oven to 350. Blend cream cheese plus 2 T butter until smooth; add the chicken, salt, pepper, and chives; mix. Separate crescent rolls into triangles. Spoon meat mixture into center of each triangle. Pull corners together and twist slightly and seal edges. Brush tops with reserved butter and roll in Italian breadcrumbs. Bake on ungreased cookie sheet 25 - 30 minutes or until golden brown.

These can be made in advance and frozen; thaw for 1 hour before baking or cook at lower temp for 30-35 min.

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