Chicken Pockets Recipe

How to make it

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• 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).