croissant chicken

*Philadelphia Light cream cheese, 6 tbsp(remove)
*becel olive oil margarine, 2 tbsp(remove)
Chicken Breast, no skin, 10 ounces(remove)
*Skim Milk, .125 cup(remove)
Onions, raw, 1 tbsp chopped(remove)
Bread crumbs, dry, grated, plain, .33 cup(remove)
*Philsbury Crescent Rolls, 4 serving(remove)

*Using low fat cream cheese is fine.
*Pillsbury now sells rectangular-shaped croissant dough in one large piece. These are easier to cut and use since you don't have to worry about trying to seal two triangles together.
*For easy bread crumbs, pulse two pieces of bread (crust removed) in the food processor. Saute the bread crumbs in 1/2 Tablespoon butter in a saute pan; add salt, pepper, garlic or onion powder & dried parsley.

1. Preheat oven to 350 degrees F.

2. Blend cream cheese and 1 Tablespoon butter until smooth. Mix in chicken, salt, pepper, milk and onions.

3. Separate dough into 4 rectangles- press perforations to eliminate seams. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to the top. Twist and seal to form a round ball.

4. Brush butter over each ball and roll in crumbs. Bake on un-greased cookie sheet 20-25 minutes.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CAITRIA.