4 servings
25 min 5 min prep
2 boneless skinless chicken breasts
4 ounces light cream cheese
1 portabello mushroom, sliced in large pieces
8 ounces refrigerated reduced-fat crescent rolls
6 tablespoons italian seasoning (the parmesan or sun dried tomato bread dipping seasonings are good)
Preheat oven to 350.
Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
Leave croissants in a rectangle (2 croissants) and press together so it won鈥檛 separate. Roll it over the top of the chicken and wrap under as far as possible.
Bake on a cookie sheet until golden brown and chicken is done through.
Chicken in a Blanket
4 servings
1戮 hours 15 min prep
7 1/2 cups chicken stock
1 bunch parsley
1 bunch thyme
1 bunch bay leaves
1 carrot, sliced
1 onion, sliced
salt
cayenne pepper
1 chicken, weighing about 3 陆 lb
1 lemon
2 1/2 ounces butter
1 ounce plain flour
4 ounces button mushrooms, wiped clean
3 tablespoons double cream (heavy whipping cream)
Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
Bring to the boil and lower the chicken into the stock.
Allow to poach at a gentle simmer for 20 minutes.
Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
Strain the broth into a measuring jug.
In a smaller pan, melt 1陆 oz.
of the butter and stir in the flour.
Stir over a gentle heat until it sizzles.
Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and saut茅ed gently in the remaining butter for a few minutes until they are just tender.
Lastly, stir in the cream and pour the sauce over the chicken.
Chicken in a Blanket Casserole
8 servings 50 min 20 min prep
2 (12 ounce) packages Stove Top stuffing mix, prepared as directed
3-4 boneless chicken breasts, cooked and cubed
2 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) can full milk
1 1/2 cups frozen peas, to taste
salt and pepper, to taste
1 small onion, diced
1/4 cup chopped celery
6 slices of your favorite white cheese (optional)
Layer one package prepared stuffing in a 13 x 9 pan that has been sprayed.
Mix soup and milk together in a medium bowl and whisk until smooth.
Add all remaining ingredients together and stir.
Pour chicken mixture over the stuffing in the pan and spread evenly.
(At this point I layered 6 slices of Munster cheese on top of chicken mixture.) Layer the remaining package of prepared stuffing over the top of the chicken mixture.
Bake at 350 for 30 to 40 minutes until bubbly around the edges.I just watched a video on Yahoo Cheap and Easy for chicken in a blanket and want the recipe.?
I don't know if this is the recipe used, but it's the first one I could find:
CHICKEN IN A BLANKET
1 (3 oz.) pkg. cream cheese
2 tbsp. butter
2 c. cooked skinless chicken breasts, minced
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
2 tbsp. minced onion
2 tbsp. chopped chives
Dash of dill weed
1 can crescent rolls
Blend cream cheese and butter. Add remaining ingredients. Combine 2 crescent roll wedges to form a flat rectangle. Place 2 tablespoons chicken mixture onto each pastry rectangle. Bring pastry ends together to form ';blanket';. Crimp the pastry ends with a fork so mixture won't ooze out while baking. Final product resembles an apple turnover. Bake at 350 degrees for 15 to 20 minutes until golden brown. Serve hot with shrimp sauce. Preparation time: 20 minutes. Bake time: 20 minutes. Yield: 4 servings. Note: It takes 3 chicken breast halves to equal 2 cups of the chicken mixture.
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