Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine |
| ¼ cup | Chopped shallots |
| 1 medium | Garlic clove, minced |
| 2 \N | Chopped cooked chicken breasts |
| 1 cup | Cooked rice |
| 2 tablespoons | Chopped parsley |
| ⅛ teaspoon | Dried thyme |
| \N \N | Salt |
| \N \N | 5-pepper blend |
| 2 cans | Crescent rolls |
| 1 \N | Egg, beaten |
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@...> on Aug 1, 9