Chicken Crescents

[SarahC]

What would you use for the crescent roll wrap here, Umpa?

1/3 cup crushed pork rinds, use bbq or season with your favorite chicken herbs
1/4 cup finely chopped walnuts
3 ounces cream cheese, with chives
2 tablespoons butter, softened
1/2 tablespoon lemon pepper seasoning
1/2 chicken breast or thigh meat
4 ounces mushrooms, cut small
8 Pillsbury Crescent, reduced fat
3 tablespoons butter, melted

Combine the cream cheese, softened butter, seasoning and walnuts.  Stir in the chicken and mushrooms and set the mixture aside.

Separate the crescent dough into squares and put a dollop of the chicken mixture in the middle, trying not to get it on the edges.  Fold in half and seal the edges, wetting the edges with your finger dipped in a bowl of water.  Dip rolls in melted butter and then in the crumb mixture.  Place on an ungreased cookie sheet.  Bake at 375° for 20 minutes.

[umpa]

Have you ever pounded out a chicken breast paper thin and stuffed it?Beautiful stuffing! I would pound the chicken out stuff it and roll it and tie with string.Then bake it. Add 1/4 cup cheese to stuffing.If you want the bread I will think about it but I think its UN-neccesary.

[SarahC]

That is an excellent solution! This is a good combination of food. The flakey crust on the outside is a nice texture dimension, but I'll try it with the chicken. The original recipe uses Italian seasoned bread crumbs. I'll let you know how it goes!

[umpa]

You can use plain pork rinds with italian seasoning and get the same effect