Recipe

Chicken Pockets Recipe

	Bewty / All my dishes 1 year ago Chicken, cream cheese & butter in a pastry Prep:20m Cook:20m Servings:4	Bewty
	croissant cheesey chicken

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Ingredients

4 Tablespoons Butter

6 Ounces Cream Cheese

3 Chicken Breasts (or about 1 pound of Breast Tenderloins)

3 Tubes Pillsbury Croissant Rolls

1 1/2 Teaspoons Melted Butter

Italian Seasoned Breadcrumbs in a can

Directions

Heat oven to 350.

Fill a large pot with water and bring to a boil. If using chicken breast tenderloins, add them to the boiling water and cook until they are done, about 12 minutes. If using chicken breasts, cut them into chunks about 2 inches in size and boil them until done.

While the chicken is cooking, cut the 4 tablespoons of butter into pieces into a microwave safe bowl. Add the cream cheese. Soften these in the microwave by heating at Low to Medium power for about 20-30 seconds. Blend butter and cream cheese mixture.

Remove chicken from water and cut into smaller-than-bite-size pieces.

Add chicken to the cream cheese and butter mixture. Blend mixture until chicken is covered in sauce.

Open 1 tube of coissants.

Unfold croissants.

Use 2 triangles together to make 1 rectangle on a baking stone or baking sheet.

Add heaping spoonfuls of chicken and sauce mixture to the center of croissant rectangle.

Fold edges of croissant over to fully enclose chicken and make a "pocket." Repeat this procedure for remaining croissants and chicken.

Brush the tops of each pocket with melted butter. Sprinkle breadcrumbs over each pocket.

Bake until tops of croissants are golden brown, 15-20 minutes (sometimes longer if using a baking stone).

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