Chicken in Pastry #2
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | medium |
garlic cloves
minced |
*
|
| ½ | cup |
rice
cooked |
|
| 1 | pound |
chicken
cooked, chopped |
|
| 2 | teaspoons |
parsley leaves
dried |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | can |
crescent roll dough
(8 ounces) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
shallots
chopped |
*
|
| 1 | medium |
garlic cloves
minced |
*
|
| 118 | ml |
rice
cooked |
|
| 453.6 | g |
chicken
cooked, chopped |
|
| 1E+1 | ml |
parsley leaves
dried |
|
| 0.6 | ml |
thyme
dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | can |
crescent roll dough
(8 ounces) |
*
|
Directions
Preheat oven to 350℉ (180℃).
In a large frying pan, melt margarine over medium heat.
Add shallots and garlic and cook until tender but not brown, about 2 minutes.
Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square.
Divide chicken mixture equally among squares; fold to make a triangle and seal edges.
Bake on an ungreased baking sheet 15 minutes, until golden brown.
Remove to a serving platter and keep warm until ready to serve.
