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2 skinless, boneless chicken breast halves – cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough
- 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
- In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
- Preheat oven to 325 degrees F (165 degrees C).
- Unroll croissants and
divide in half to create 12 rectangles. Place approximately one
tablespoon of the chicken mixture on each rectangle. Fold into balls.
- Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.