Fun, different dish.
- 1 lb. chicken breasts, bone in
- 8 oz. cream cheese, softened
- 1 tsp. seasoned salt
- 1 tsp. chives
- 1/2 cup chopped pecans
- 2 pkgs. refrigerator crescent rolls (8 count size)
- 1 Tbsp. melted butter
- bread crumbs
Preheat oven to 350 degrees F. Cook chicken in water to cover in saucepan for 1 hour. Drain, bone and chop. Combine cream cheese, seasoned salt, chives and pecans in bowl; mix well. Stir in chicken. Place 2 crescent rolls with long sides together, seal seam. Spoon mixture into center. Fold in half to make triangular turnover; seal seams. Repeat for each turnover. Dip in melted butter and coat with crumbs. Place on baking sheet. Bake until golden brown.
By Robin from Washington, IA
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