| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Polkadot, Lisa, Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/4 |
c |
Chopped shallots |
| 1 |
md |
Garlic clove, minced |
| 2 |
|
Chopped cooked chicken breasts |
| 1 |
c |
Cooked rice |
| 2 |
tb |
Chopped parsley |
| 1/8 |
ts |
Dried thyme |
|
|
Salt |
|
|
5-pepper blend |
| 2 |
cn |
Crescent rolls |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
1. Preheat oven to 350. 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.
2. Seperate crescent rolls into 8 squares; seal line in each square. Divide
chicken mixture evenly among squres; 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
Source: Adapted from a recipe in 365 Ways to Cook Chicken
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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