SUBMITTED BY: Rosetta Sperring
6 to 8 boneless skinless chicken breast
1 small package cream cheese
Small bundle scallions or chives (chopped)
1 to 2 cans large crescent rolls (amount will depend on how many you make)
Mix softened cream cheese with chopped scallions until smooth and creamy. Pound out chicken breast between waxed paper, saran wrap, or parchment paper until thin. Lightly flour chicken breast shaking excess flour away. Place approximately 1 Tablespoon cream cheese and scallion mixture in the center of each chicken breast. Fold over edges of chicken breast and fasten with toothpicks if necessary. Place 2 squares of the crescent rolls together and press the center seam together until sealed. Fold over the chicken breast, seam side down. Bake for 35 to 45 minutes until golden brown at 350◦. After baking, immediately brush the tops with egg white: this will make a shiny glaze on each pastry.
* You can change the recipe (for variety) by changing what you put inside. Instead of using cream cheese and scallions, you can use ham and your favorite cheese. Be careful to not over stuff the chicken breast, this will cause the excess to ooze out while baking.
* You can also use extra crescents to make a design on top of each chicken breast. Roll out any unused crescents and cut shapes with small cookie cutters, placing the design on top of each chicken breast before baking.
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