It seems like we’re going through all my family favorites this week! Today, Austin and I are touring the Everglades in Florida, and my sisters are at the helm with advertising my posts in social media.
Another one of my mom’s signature dishes is Chicken Things (she adapted it from Pillsbury)– she even served it for Christmas Eve dinner for my relatives. I love Chicken Things– chicken in butter and cream cheese. Growing up, it couldn’t get better than that!
When I made it, I decided to throw some veggies in, and it made the Chicken Things that much better. Hope you enjoy them as much as I did growing up and the adult version I made in my own home!
- 3 oz reduced-fat cream cheese
- 3 tbs unsalted butter
- 2 cups cooked, cubed chicken (2 chicken breasts)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs skim milk
- 1 tbs scallions, chopped
- 8 oz package reduced-fat crescent rolls
- 1 cup Italian style breadcrumbs
- 1 clove garlic, minced
- 1/2 tbs olive oil
- 1 bag fresh spinach
- 1 can diced tomatoes, drained
- Servings: 4
- Difficulty: easy
Preheat oven to 350 degrees.
Bake chicken in microwave (15-20 minutes, flipping halfway through). When not too hot to touch, cube chicken.
In a medium skillet, heat olive oil. Add garlic and brown it. Add spinach and wilt. When spinach is wilted, add the tomatoes and warm.
Melt 2 tbs butter. Blend cream cheese and 2 tbs butter. Add chicken, salt, pepper, milk, scallions, spinach, and tomatoes and mix well.
Separate crescent rolls into rectangles. Push perforated edges together. Spoon about 1/2 cup meat mixture into center of crescent. Pull edges to top center of mixture and twist.
Melt last tbs butter. Brush tops of crescent rolls with butter. Then dip tops in breadcrumbs.
Please on sprayed cookie sheet. Bake for 20-25 minutes.