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Quick Chicken Piroshki


Try this succulent chicken dish made with chopped shallots and crescent rolls.













Trans-fat Free, Sugar-Free, Low Sodium


2 tablespoons butter
or margarine
¼ cup shallots
1 each garlic
clove, minced
2 each chicken
breasts, cooked, chopped
1 cup rice
2 tablespoons parsley leaves
fresh, chopped
teaspoon thyme
1 x salt
to taste
1 x black peppercorns
5-pepper blend, to taste, freshly ground
1 each crescent roll dough
cans, refrigerated
1 each eggs


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.

Seperate crescent rolls into 8 squares; seal line in each square. Divide chicken mixture evenly among squares; fold to make a triangle and seal edges. Prick tops of pastry with fork, and brush with egg. Bake on an ungreased baking sheet 15 minutes until golden brown. Remove to a serving platter and keep warm until ready to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 23827% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 59mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 5%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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