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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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These taste like an elegant sandwich that you'd eat somewhere nice. They are very easy and quick to make (- the time to boil the chicken), and even my 2-year-old loves them! Ingredients:
1 chicken breast |
1 teaspoon oregano |
1/8 teaspoon garlic powder |
3 ounces cream cheese, softened |
1 teaspoon milk |
2 tablespoons green onions, chopped |
2 tablespoons canned mushrooms, chopped |
1 (8 ounce) can crescent rolls |
2 tablespoons butter, melted |
1/2 cup panko breadcrumbs |
1/2 teaspoon ground sage |
Directions:
1. Boil chicken breast in water with oregano and garlic.Cool and chop or shred.
2. Preheat oven to 375.
3. Combine cream cheese and milk until smooth. Add green onions, mushrooms and chicken breast, stirring until evenly combined.
4. Unroll crescent rolls individually and fold thin end over to the side to form a rectangular shape (this does not have to be perfect, it's just for easy rolling).
5. Put about 1 T of filling onto each crescent roll. You may have a little left over, which you can put on rolls, bread or even crackers.
6. Seal opposite edges together.
7. Roll in melted butter, then in bread crumbs mixed with sage. Lay fold-side down on an ungreased cookie sheet.
8. Bake for 12-15 minutes, or until light golden brown. Serve warm.
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