Ingredients (just 3):
- 2 boneless chicken breasts (mine were frozen and thawed in the fridge) or 1 large breast butterflied
- Crescent Rolls (any variety works, but the crescent sheets work the best since there are no seams)
- Any kind of garlic or herbed cheese (Rondele and Aloutte are the ones I've used) or you can season up your own cream cheese to use
Trim all the fat off the chicken breasts and season with salt and pepper or seasoned salt (whatever you like).
Pan cook the breasts in oil or butter (I chose butter for flavor). You could use grilled chicken also. As long as it's fully cooked before it goes in the crescent dough, it doesn't matter how it's prepared.
Roll out the crescent dough. The crescent sheets work best because there are no seams, but if you use regular crescents, just press the seams together to make sure they don't come apart. Spread the garlic cheese on the dough leaving about a 1/2 inch border.
Place the cooked chicken breast in the middle of the dough. I found it's easier if you let the chicken cool a little so it doesn't melt the cheese and the crescent dough. Things get very sticky if they get too hot.
Put another sheet of crescent dough over the top, or roll the edges over to cover the chicken. I'm still working on the technique here so they aren't the prettiest.
Bake for about 10-14 minutes (or whatever the package says). Check to make sure the tops aren't getting too brown. You're just cooking the dough since everything else is cooked, so don't go overboard.
Serve with some side dishes and you have a fun homemade hot pocket. I served them with Roasted Ranch Potatoes and the flavors tied together beautifully.