Creamy Chicken Pockets

Creamy Chicken Pockets

Yield:  16 pockets, 6-8 servings

INGREDIENTS:

• 2 tbsp olive oil
• 2-3 small chicken breasts, diced
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon butter, softened
• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 2 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 cup Italian seasoned bread crumbs, optional

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
3. Meanwhile, in a medium bowl, beat the cream cheese and melted butter (1 TBS) until smooth.  
4. Stir in the cooked chicken, onions and garlic.  Add milk.  Mix well.
5. 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.  
6. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. 
7. Brush the tops with the melted butter (1 TBS) and sprinkle with the bread crumbs (optional).
8. Bake for 11 – 13 minutes, or until golden brown. 
   
   
   Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
   
   

Recipe adapted from Pennies on a Platter