Chicken 'n Artichoke Crescent
Posted by Bev Fri 28 May 2004 9:52 am
This is a hearty sandwich with excellent flavor! To complete the meal, serve
sliced fresh fruit and a beverage.
1 whole chicken breast, skinned, boned and cut into bite-sized pieces (1/2 lb.)
1/2 teaspoon salt
l/8 teaspoon pepper
1 (2.5-oz.) jar Green Giant@ Sliced Mushrooms, drained
1 tablespoon margarine or butter, melted
1 tablespoon oil
1/3 cup mayonnaise or salad dressing
l/8 to 1/4 teaspoon garlic powder
l/8 teaspoon hot pepper sauce
1 (6-oz.) jar marinated artichoke hearts, drained, chopped
1 (2-oz.) jar chopped pimiento, drained
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, slightly beaten
1 tablespoon sesame seed
Dairy sour cream, if desired
Heat oven to 375°F. Sprinkle chicken with salt and pepper. In large skillet over
medium heat, cook chicken and mushrooms in margarine and oil 3 to 5 minutes or
until chicken is tender and slightly brown, stirring occasionally. Remove from
heat. In medium bowl combine mayonnaise, garlic powder and hot pepper sauce.
Stir in artichoke hearts, pimiento and chicken mixture; blend well. Separate
dough into 4 rectangles; firmly press perforations to seal. Place on ungreased
cookie sheet. Spoon about 1/2 cup chicken mixture on half of each rectangle to
within 1/4 inch of edges. Fold dough in half over filling; press edges with fork
to seal. Brush beaten egg white over sandwiches; sprinkle with sesame seed. Bake
at 375°F. for 15 to 20 minutes or until centers of sandwiches are golden brown.
Serve warm with sour cream. 4 sandwiches.