Creamy Chicken Pockets

I found this recipe on someone's blog and printed it. I can't remember whose blog it was, though. The recipe had an error in it, so I googled it and found it correct on Pennies on a Platter. It was easy and really delicious. I left out the onions since my son doesn't care for them, but it would be really good with it. My son liked it so well, he ate almost two servings! The crescent rolls make it real flaky.

Creamy Chicken Pockets
(Make 4 pockets - 4 servings)

Ingredients:

2 tbsp olive oil
4 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
2 (8 ounce) packages refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees F.

2. Heat olive oil in large skillet. Brown chicken with onions and garlic.

3. In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, kosher salt, seasoned salt, pepper, and milk. Mix well.

4. Separate crescent dough into eight rectangles, firmly pressing perforations of two triangles to seal into rectangle. Spoon 1/2 cup of the chicken mixture onto the center of four rectangles. Top with remaining rectangles and seal edges.

5. Place pockets on an ungreased cookie sheet or baking stone. Brush tops of pockets with melted butter; sprinkle with bread crumbs. Bake in preheated oven for 25 to 30 minutes or until golden brown.