I saw this recipe on Lindsay's "Love Deliciousness" blog a few months back (her interpretation of Shelly's chicken crescent pockets), and always wanted to try these out since the recipe uses two of my favorite things....buffalo chicken & crescent rolls. These turned out great, and will definitely make again.....thanks Lindsay & Shelly! I paired them with roasted potatoes.
Ingredients
* 1 medium size chicken breast
* Buffalo sauce (used Frank's Hot Sauce)
* Blue cheese crumbs (omitted)
* Shredded cheddar cheese (I used mild.....turned out perfect!)
* 1 container refrigerated crescent rolls
Directions
1. Marinate chicken breast in buffalo sauce.
2. Bake chicken in oven until fully cooked. Cut up into small pieces.
3. Roll out crescent rolls onto baking sheet so that they lay flat.
4. Add your blue cheese crumbles and your shredded cheddar cheese onto the centers of the crescent pockets.
5. Add pieces of chicken to each crescent.
6. Fold up crescents into little pockets. The easiest way is to fold up the 2 short ends and then fold the long end all the way over the top.
7. Bake according to directions on crescents.
8. Enjoy!!
Onion Roasted Potatoes
Ingredients
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup Olive Oil
Directions
1. In large bowl, toss all ingredients until evenly coated.
2. In 13 x 9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425°, uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
Serves: 4
Preparation Time:
10 Minute(s)
Cook Time:
35 Minute(s)
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