Anywho, I was really excited about making this chicken dish because I was under the impression that the chicken pockets I made would be perfectly symmetrical, and the epitome of beautiful, golden, buttery, flaky deliciousness. It didn't really turn out like that, mostly due to the fact that I bought the wrong kind of croissant rolls and wrapping anything in those buggers was like trying to diaper a mouse with saran wrap.
I did manage to pull it together enough to get them in the oven, and they were awfully yummy, even if they had faces only a mother would love. I paired them with brown rice with pistachios and goat cheese and some roasted broccoli.
Source: Recipe Girl
3 ounces cream cheese (I used low fat)
3 Tbsp melted butter, divided
2 cups cooked chicken breasts or thighs, cubed
salt & pepper
2 Tbsp milk
1 Tbsp finely chopped onion
1 (8 ounce) can croissant dinner rolls
2 tablespoons chopped thyme
¾ cup seasoned breadcrumbs
Preheat oven to 350 degrees F.
Blend cream cheese and 1 Tbsp. butter until smooth. Mix in chicken, salt, pepper, milk, thyme, garlic powder and onions.
Separate dough into 4 rectangles- press perforations to eliminate seams. Spoon ½ 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.
Brush butter over each ball and roll in crumbs. Bake on ungreased cookie sheet 20-25 minutes.