Recipe: Chicken Pockets

Chicken Pockets
rec.food.cooking/r. Bernstein/1997

2 cups cooked chicken breasts, cubed very small*
about 6 oz. cream cheese, softened**
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp combined curry & coriander (or a little more)
1 can crescent rolls
1 egg, beaten
Italian bread crumbs

Combine the softened cream cheese with spices and add the chicken.

Unroll crescent rolls. Stretch out the rolls a little, then put a small amount of chicken mixture on them; roll them up and seal them good by pinching together any openings.

This next step is different than the other recipes but I think this is what really made it great this time. Dip them in a *beaten egg*, then in bread crumbs and place on a cookie sheet.

Bake at 375 for about 20 minutes. The egg completely seals the contents and gives a real crusty finish to the roll-ups. I serve them with Duck Sauce.

For an appetizer, then could be cut in threes and served on toothpicks.
Enjoy!

*Pound the chicken thin, then bake at 350 for one hour. I always brush them with something to give them flavor. This time I found a jar of Rhubarb and Ginger Conserve in my pantry closet (from a trip to Bermuda) and spread that on the chicken while baking.

**I used a combination of chive cream cheese, plain, and low fat (whatever it takes!).