Recipe from Pennies on a Platter, with a few alterations by me.
2 Tbsp. olive oil
1 chicken breast
1/2 cup minced onion
2 cloves garlic, minced
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1 Tbsp. butter, softened
3 oz. cream cheese, softened
1/4 tsp. seasoned salt
2 Tbsp. milk
1 (8-oz.) package refrigerated crescent rolls
1 Tbsp. butter, melted
1/4 cup Italian seasoned bread crumbs, optional
1. Preheat oven to 375˚F.
2. Heat the olive oil in a large skillet over medium heat. Season the chicken breast (I use Montreal Chicken, but use whatever you like!) and cook it until it's just about done. Move it to a cutting board. Allow it to cool and rest, then dice it.
3. Add a little more oil to the pan and saute the garlic and onions. When the onions are starting to get soft, add the chicken. Cook 1-2 minutes until the chicken is all the way done.
4. Meanwhile, in a medium bowl, beat the cream cheese and 1 Tbsp. softened butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
5. Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal--shape like a ball. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
6. Bake for 11 – 13 minutes, or until golden brown.
Recipe Note: To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
YUM! We loved these.