Cream Cheese Chicken

submitted by Christiana

4 chicken breasts - skinless, boneless,
1 stick butter, divided in half softened, half melted
1-2 packages of cream cheese (I usually use the Neuchatel that is less fattening)
Garlic salt
Light flavored herbs (I like either Thyme or Italian herb mix, but you can use a variety. The original recipe calls for chopped green onions, but I'm not a big fan)
2 packages of Pillsbury cressent rolls (the original size)
1/3 cup bread crumbs (optional)

Preheat oven to 350
1. Boil chicken until cooked through. Do not over cook, as it will still be going into the oven. Shred or cut up into very small chunks.

2. Mix cream cheese and softened butter, add garlic salt and herbs

3. Mix in chicken

4. Pinch 2 cressent rolls together to make a "rectangle"

5. Divide mixrure on rectangles. Fold up corners into "pouches" and pinch closed.

6. Pour melted butter over tops of pouches.

7. Sprinkle bread crumbs over pouches.

8. Place pouches on cookie sheet and bake 15-20 minutes


You can turn it into a casserole by placing the entire cream cheese mixture into a casserole dish and spreading the cressent dough on top.