Has it REALLY been almost 6 months since my last post? Oops! This one is in no way related to the theme of my blog but I just wanted to share one of my absolute favorite foods. I have been making these for several years and they were never by any means hard to make, but they've gotten even easier and faster with some new ingredients that cut out a few steps. Last night I went from "What do you want for dinner?" at 5:00 p.m. to dinner on our plates at 6:00 p.m., and that was with frozen chicken. By the way, be warned that I am not by any stretch of the imagination a great cook, nor am I an expert at explaining the steps involved in a recipe, so pardon the amaturity. ;-) Anyway...without further ado...
Cream cheese & chicken pockets
1 large or 2 small boneless skinless chicken breasts, thawed
1 10 oz container of Kraft Cooking Cream in Savory Garlic
1 can Pillsbury Crescent Seamless Dough Sheet
Cook chicken via your preferred method (mine: wrap thawed chicken in foil and cook at 350 degrees for about 30 minutes). While chicken is cooking, prepare your crescents. Cut the sheet into 6 squares. When chicken is done, cut/pull it into shreds. Put in medium sized pan and add entire container of cooking creme (if you're using a nonstick pan, you shouldn't need any butter or oil since you're just going to be warming this for a minute or so). Cook over low heat just until creme softens. Spoon mixture into your crescent squares, leaving room for each corner to be pulled up. After all of your crescents are full, pull each corner up to meet in the middle. Pinch all edges closed so none of the mixture leaks out while they cook. Cook at 350 degrees just until the crescents start to turn light golden brown, about 10-12 minutes. If you're like me and a butter lover, melt some butter on them and ENJOY!
Mmmm...look at that ooey-gooey cream cheesy filling!
This dish is super easy and fun to experiment with. Try different flavors of Philadelphia's cooking creme, add other ingredients you like (mushrooms? diced onions?), or go lower-fat with Neufchatel cheese and low-fat crescents (you can easily pinch 2 triangle-shaped crescents into a square). The above is just my adapted version of a recipe a friend told me about many years ago! :-)