Chicken Pockets Recipe
1/3 cup Perridge Farm Herb Stuffing Mix
1/3 cup of Chopped Pecans
1/2 cup of melted butter
2 cups of cooked diced chicken breasts
4 oz cream cheese, slightly melted
1/4 cup chopped canned mushrooms
1 chopped green onion
1 tablespoon of fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon of pepper Pillsbury Crescent Rolls Grands
Preheat the oven to 375.
Prepare the chicken, you can use a rotisserie chicken if preferred.
Melt the butter in a bowl in the microwave. Set aside.
Place Herb Stuffing Mix and pecans in a food processor (or you can hand chop) and pulse until finely chopped.
Transfer to a small bowl. Set aside.
Place chicken and rest of ingredients in a medium bowl and combine thoroughly.
Open the crescent rolls and lay out on a clean surface, separating and slightly stretching each roll.
Mound about 1/2 cup of the chicken mixture onto each crescent roll and wrap the dough around the mixture, sealing all sides making a small ball.
First roll the ball in butter, then in the stuffing/pecan mixture, covering all sides.
Place on a cookie sheet lined with foil or parchment paper.
Bake at 375 for 20 minutes or until slightly brown on the top
