Do you remember in my last post that I made a double batch of chicken? Here's why! Last night, Darren and I made crescent chicken pockets. They are a combination of some recipe I found in a cookbook of my mother's that I can't remember, and a sandwich that I used to get at a place called Quinton's in Columbia, Missouri. The original recipe for chicken crescent roll-ups was kind of bland, so I fixed it!
You will need:
1-1.5 lb. chicken breast, cut into bite-size pieces
2 bell peppers, seeded and roughly chopped
1 medium onion, roughly chopped
2 cans crescent rolls (without seams, if you can find them)
8 oz. block of cream cheese
salt and pepper, to taste
red pepper, paprika, and cayenne, to taste
1/2 c. grated cheese (optional)
2-3 T. oil
I chop everything first, because that's how I roll. I place the chicken in a gallon ziplock bag with 1-2 tablespoons of oil, 1 teaspoon of salt, and 1 teaspoon of pepper (Remember I cheated and did this with 2.5 pounds of chicken for the last recipe, and I saved half of it for this recipe). It seemed a little weird to me when I started doing this, but coating the meat (whatever meat I'm grilling, sauteing, or skillet-browning) lightly with oil keeps the meat from sticking and somehow locks in the delicious meat juices that keep it tender. Adding the salt and pepper at this point helps the spices stick to the meat.
google document. If you print it, please leave a comment and let us know how it works!