Chicken Pockets

My two-year-old absolutely made my night. I was in the kitchen making these yummy chicken pockets (more on that in a second) when I noticed my son going to the front of the house. No real concern, he only stays in a room for a second since he much prefers to be with me or my husband. I hear a noise (nothing too loud) and my hubby goes running to see what he is in. I then hear, "You could have hurt yourself." Next thing I know, hubby is bringing in a step stool that our son was trying to pick up so that he could come and cook with me. I couldn't stop smiling and immediately handed him the pepper to start shaking.

Now, back to dinner...this was really good. I saw this a week or so ago on Rediscovering the Joy of Cooking and immediately put it in to my rotation. It's really easy to make. As you will notice, I only used one container of crescent rolls up and just folded them up, rather than making them a pocket. I really liked these and they were easy to make. I'll be making 'em again, especially on a night when I don't have a lot of time to cook.

Creamy Chicken Pockets
2 tbsp olive oil

4 small chicken breasts, diced

1/2 cup minced onion

2 cloves garlic, minced

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 tablespoon butter, softened

3 ounces cream cheese, softened

1/4 teaspoon seasoned salt

2 tablespoons milk

2 (8 ounce) packages refrigerated crescent rolls

1 tablespoon butter, melted

1/4 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees F.

Heat olive oil in large skillet. Brown chicken with onions and garlic.

In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, kosher salt, breadcrumbs, pepper, and milk. Mix well.
Separate crescent dough into eight rectangles, firmly pressing perforations of two triangles to seal into rectangle. Spoon 1/2 cup of the chicken mixture onto the center of four rectangles. Top with remaining rectangles and seal edges.

Place pockets on an ungreased cookie sheet or baking stone. Brush tops of pockets with melted butter; sprinkle with bread crumbs. Bake in preheated oven for 25 to 30 minutes or until golden brown.