Creamy Chicken Pockets

Chicken and bread..you can't go wrong! These were really good, but I would definitely add some more vegetables next time. I'm thinking maybe a broccoli and corn mix. Also, one of these pockets is HUGE! I just ate half and saved the rest for lunch later this week. I also cut the recipe in half because it was more economical and we really didn't need 4 of these! However, I am posting the original recipe - just note that my measurements were half of each ingredient.

Creamy Chicken Pockets
Adapted from Rediscovering the Joy of Cooking

Ingredients:

2 tbsp olive oil
4 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced (I forgot to add...oops!)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt (Omitted)
2 tablespoons milk
2 (8 ounce) packages refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs

Directions:

Preheat oven to 350 degrees F.

Heat olive oil in large skillet. Brown chicken with onions and garlic.

In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, kosher salt, breadcrumbs, pepper, and milk. Mix well.

Separate crescent dough into eight rectangles, firmly pressing perforations of two triangles to seal into rectangle. Spoon 1/2 cup of the chicken mixture onto the center of four rectangles. Top with remaining rectangles and seal edges.

Place pockets on an ungreased cookie sheet or baking stone. Brush tops of pockets with melted butter; sprinkle with bread crumbs. Bake in preheated oven for 25 to 30 minutes or until golden brown.

A look at the inside

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