Chicken Pockets

This little Chicken Pockets are so easy to make and so very good.  All you need is a chicken breast or two and some refrigerator Crescent Rolls.  You have a quick meal that the kids will love...why wouldn't they, they are so cute?

Chicken Pockets

1 - 2 chicken breasts, skinless, boneless, cut into tiny cubes
1 pkg. refrigerator Crescent Rolls
2 Tbsp. olive oil
1 Tbsp. ground pepper
1 tsp. sea salt
1 tsp. basil
1/2 can cream of chicken (can be doubled, but rest of ingredients need to be doubled too)
1/4 cup water
1/2 stalk celery, diced
1 green onion, diced
1 cup shredded mozzarella cheese

Cut chicken breasts into small cubes.  In skillet, over medium heat, add 2 Tbsp. olive oil, chicken, ground pepper, salt, basil, celery and green onion.  Sauté until chicken is done, but not crispy.  Add 1/2 can cream of chicken and 1/4 cup water.  Cook down until the sauce gets thickened.  It will need to be pretty thick to stay in the crescent rolls.

While chicken is cooking, lay out Crescent Rolls on a baking sheet that has been sprayed with cooking spray.  Press them out a little with your fingers so that they are larger.  You can buy the extra-large Crescent Rolls, which work best for this. 

Once chicken mixture is done and thickened, spoon a tablespoon-full onto the wide end of each Crescent Roll and then top with some mozzarella cheese.  Starting with the wide corners, fold them up and over the chicken, then pull the tip over and tuck under the other side, forming a pocket.  Pinch the corners together as best you can.

Bake at 375 degrees for about 12 to 15 minutes or until Crescent Rolls are browned on top. 

Serve and Enjoy!  You can also take chicken salad and place them in Crescent Rolls, add cheese and bake.  Just as good!