Creamy Chicken Pockets
adapted from Pennies on a Platter
Yield: 8 pockets, 3-4 servings
2 tbsp olive oil
2-3 small chicken breasts, chopped up pretty small
1/2 cup onion, minced
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
1 tablespoon butter, melted
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 softened butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salt, pepper, and milk. Mix well.
Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. 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.
Bake for 11 – 13 minutes, or until golden brown.
Recipe Notes:
-To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
-I used two chicken breasts (from the package from Costco) and I ended up having enough filling to use 2 tubes of crescent rolls.
