Quick chicken piroshki

Yield: 4 Servings

Measure Ingredient
2 tablespoons Margarine
¼ cup Chopped shallots
1 medium Garlic clove, minced
2 Chopped cooked chicken breasts
1 cup Cooked rice
2 tablespoons Chopped parsley
⅛ teaspoon Dried thyme
Salt
5-pepper blend
2 cans Crescent rolls
1 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

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