Sunday, September 25, 2011
Ingredients:1 Large/2 small Chicken Breast
6 OZ of Cream Cheese
1/2 tsp Salt
1/2 tsp Pepper
1 Tube pop'n'fresh Crescent Rolls (you know like the Pillsbury kind)
4 TBS Butter - Melted
1 Cup Breadcrumbs
1 Can Cream of Chicken Soup
1/2 Cup Milk
Bake Chicken @ 350* until fully cooked. Pull out of oven and shred immediately (it is MUCH easier to shred warm). Increase oven temp to 400*. Mix chicken with Cream cheese, salt, and pepper until well blended. Now open up the crescent rolls. Separate and in the center of each triangle place about a tablespoon of the chicken/cream cheese filling in the middle. You should be easily able to make 8 rolls with this. Now wrap the crescent rolls around the filling to completely cover it and form a ball (If you are overlapping that is good - if you have gaps that is bad!). Repeat with the remaining 7 rolls. Now roll each ball in the melted butter and then in the bread crumbs so each is completely covered. I prefer homemade breadcrumbs because they are larger and make the roll crunchier, but store bought is fine too! Now place on a cookie sheet and bake at 400*20-25 minutes until golden brown.
While the rolls are baking, in a saucepan over medium heat combine one can of cream of chicken soup with the 1/2 cup of milk until hot. This will be the sauce you put over the rolls.
I love these cause they are warm and filling but go great with end of summer foods like watermelon and corn on the cob! Enjoy!