Creamy Chicken Pockets

Adapted the recipe from Here

2 Tbl. Olive Oil (used Pam olive oil spray
2-3 small chicken breast, diced ( 1 med. chicken breast)
1/2 cup minced onion
2 cloves garlic, minced
1/4 Tsp. kosher salt (didn't use)
1/8 Tsp. ground pepper
1 Tbl. butter, softened
3 ounces cream cheese, softened
1/4 Tsp. seasoned salt(didn't use)
2 Tbl. milk
1 (8oz) pkg. refrigerated crescent rolls( garlic flavor)
1 Tbl. butter melted
1/4 cup Italian bread crumbs
* I also added a handful of Monterey cheese to the filling

Preheat oven to 375 degrees

I sautéed the chicken breast and the onions, and garlic in a pan which I sprayed with Pam Olive Oil.

Added the softened cream cheese and softened butter to a bowl and beat until smooth and then added the chicken mixture from the pan into the bowl. I also tossed in some cheese I had leftover from another recipe. At this time you can add the salt and pepper and milk and mix all together.

Separate the crescent  rolls into eight triangles ( I did 4- two triangles for each pocket that I was going to fill). Add the filling and fold the corners up and seal firmly.

Place on a ungreased baking sheet and fill the remaining dough.

Brush with melted butter ( I sprayed mine) and sprinkle with bread crumbs.

Great way to use up extra chicken.