Ingredients
2 cup cooked, chopped chicken
3 oz package cream cheese softened
1 tbsp chopped chives
2 tbsp milk
1/2 cup crushed, seasoned crouton crumbs
2 package refrigerated crescent rolls
1/4 cup melted margarine
Directions
Mix chicken, cream cheese, chives, milk and salt in a medium bowl
(mixing with hands works best) to make filling, and store in a 1
quart freezer bag. Put crouton crumbs in another 1 quart bag, attach
it to bag of chicken filling, and freeze them. Refrigerate crescent
rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls.
Each tube will contain 4 rectanngles of dough with a diagonal
perforation. Press dough along each perforation so the rectangle
halves will not separate. Place about 1/4 cup of chicken mixture into
the center of each rectangle. Fold dough over the filling, and pinch
the edges to seal tightly. Dip each packet in melted margarine, and
coat with crouton crumbs. Place packets on a baking sheet. Bake in a
preheated 350 oven for 20 minutes or until golden brown. Pakcets are
good either hot or cold. Makes 8 packets.
From: Once a Month Cooking by Mimi Wilson & Mary Beth Lagerborg
Servings: 8 servings
Chicken Packets Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just basic pictorial instructions for meal preparation.
As we move on, we find two recipe books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is served today, but instead accounts of the types of food prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe manuscripts, the majority of which are kept safe in private cookery archives. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chicken Packets recipe.
