Wednesday, December 1, 2010

Chicken Puffs


See what I mean about getting stuck in chicken ruts? This would be one of them. We've had a lot of chicken lately. But these are good, so I couldn't not post them. Don't judge by the sickly looking picture up there, either. My kitchen is dark-ish and there's obviously no daylight at 6:00 at night anymore. Hence, the non-appetizing pictures. (Also, wondering what those funny looking veggies are over there? Brussel sprouts. They came in my "Bountiful Basket" and I forced the fam to try them. They weren't impressed, but I didn't think they were too bad.)

I got this recipe from one of my co-workers a few years ago. They were one of his family's favorites. Since then, I've seen different versions all over the place. The only thing I don't love about them is that it's a little time-consuming to shred the chicken and form each little individual "puff." And remember how I don't do time-consuming? Yeah. So there's that. But otherwise, they're great!


Chicken Puffs

4 or 5 chicken breasts
1 small bunch green onions
6 oz. cream cheese
1 tsp. garlic salt
2 cans crescent rolls
4 Tbsp. melted butter
1/4 - 1/2 cup bread crumbs

Boil chicken (easiest way, I think) and shred. Set aside. Chop onions and mix with cream cheese and garlic salt. Add shredded chicken to mixture; mix until well blended. Open crescent rolls and spread on baking sheet. Place a heaping tablespoon of chicken mixture in center of each roll. Roll until dough looks fairly even with no holes. Spread melted butter over rolls and sprinkle with a generous amount of bread crumbs. Bake in 350 degree oven for 10-15 minutes or until golden brown on top. Serve plain or with hot gravy over them.

1 comment:

Crystal said...

I love these! I'm assuming you got the recipe from Scott like I did. We have them all the time, but you're right they do take some time.