Thursday, June 3, 2010

Chicken Pockets

This is a really good recipe if you have leftover chicken, especially from chicken with gravy so it is a little moist.

8 oz cream cheese softened
3 green onions
6-8 stems fresh parsley
OR 8 oz. cream cheese with chives

3 8 oz cans crescent rolls (reduced fat)
5 chicken breasts shredded
1/4 tsp pepper and salt

Melted butter
Bread crumbs

Open crescent rolls and use 2 rolls per pocket. Add chicken and cream cheese mixture. Fold sides over and seal together. Brush each side with melted butter and sprinkle bread crumbs. Will make 12 chicken pockets.

Bake at 375 for 17-20 min (until rolls are baked)

-Jessica Flake

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