Thursday, June 16, 2011

Croissant Chicken


3 ounces cream cheese 
3 Tablespoons butter, melted (divided) 
2 cups chicken, cooked & diced 
salt and pepper, to taste
2 Tablespoons milk 
1 Tablespoon onion, finely chopped 
1 (8 ounce) can croissant dinner rolls 
3/4 cup seasoned breadcrumbs
1. Preheat oven to 350 degrees F.
2. Blend cream cheese and 1 Tablespoon butter until smooth. Mix in chicken, salt, pepper, milk and onions.
3. Separate dough into 4 rectangles- press perforations to eliminate seams. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to the top. Twist and seal to form a round ball.
4. Brush butter over each ball and roll in crumbs. Bake on un-greased cookie sheet 20-25 minutes.


*Using low fat cream cheese is fine.
*Pillsbury now sells rectangular-shaped croissant dough in one large piece. These are easier to cut and use since you don't have to worry about trying to seal two triangles together.
*For easy bread crumbs, pulse two pieces of bread (crust removed) in the food processor. Saute the bread crumbs in 1/2 Tablespoon butter in a saute pan; add salt, pepper, garlic or onion powder & dried parsley