Servings: 12 | Prep: 20m | Cooks: 15m | Total: 35m
NUTRITION FACTS
Calories: 399 | Carbohydrates: 28.4g | Fat: 25.9g | Protein: 10.7g |
Cholesterol: 42mg
INGREDIENTS
2 skinless, boneless
chicken breast halves –
cubed
3/4 (8 ounce) package cream
cheese
3 tablespoons chopped
onion
6 tablespoons butter
3 cloves garlic, peeled and
minced
3 (10 ounce) cans refrigerated
crescent roll dough
DIRECTIONS

  1. In a medium saucepan over medium heat, slowly cook and stir
    skinless, boneless chicken breast halves, onion and garlic. Cook until
    onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter
    until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place
    approximately one tablespoon of the chicken mixture on each
    rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12
    minutes, or until golden brown.