Sunday, October 13, 2013

Chicken Pockets

One to please the kids for sure and quick enough to make on those nights where dinner time seems like a rush! 


  • 4 chicken breast halves (I often use less)
  • 1 can (8 oz) crescent rolls
  • 1/2 cup cheddar cheese

  1. Preheat oven to 375.
  2. Cook chicken and cut into pieces
  3. Separate dough into four rectangles. Firmly press the perforations together to seal.
  4. Pat out each rectangle and put chicken in the center of each.
  5. Fill with cheese and fold dough over to close. Press edges firmly to seal completely.
  6. Bake for 12 minutes or until golden brown
I often double this recipe (use two cans of the crescent rolls) as my family enjoys it so much we all gobble it up!

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