One of my favorite all-time foods is chicken pillows/chicken crescents. This is a tasy variation of that meal. Ricky said we should make this again.
2 cups diced cooked chicken
8 oz 1/3-less fat cream cheese, softened
1/2 cup butter or margarine, softened
1 (4-0z) can diced green chilies
1 tablespoon chopped green onions
1/8 teaspoon chili powder
1/8 teaspoon cumin
2 (8-0z) can refrigerated reduced-fat crescent rolls
3 tablespoons butter, melted
1 cup dry breadcrumbs
In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 rectangles, pressing seams together. Place 1/2 cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling. Seal edges securely. Dip each folded foll into melted butter and then carefully roll in breadcrumbs. Place on greased baking sheet and bake for 20 minutes at 400 degrees. Top with Black Bean Salsa (last recipe I posted).
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