Chicken Pockets

This is a recipe from John's mom. Very yummy. I've fixed it for some people who are very picky- everyone has enjoyed it!

I am hoping to try some new versions soon. Probably a ham and cheese (cheddar or swiss? Maybe some of both). And I'm hoping to figure out a vegetarian version...

Chicken Pockets
This recipe serves 4-5 people.


Ingredients:
4 Tablespoons Butter
6 Ounces Cream Cheese (I use fat free or lite)
3 Chicken Breasts (or about 1 pound of Breast Tenderloins)
3 Tubes Pillsbury Croissant Rolls (I used the reduced-fat kind)
1 1/2 Teaspoons Melted Butter
Italian Seasoned Breadcrumbs in a can

Cook:
Heat oven to 350.

Fill a large pot with water and bring to a boil.
If using chicken breast tenderloins, add them to the boiling water and cook until they are done, about 10 minutes. If using chicken breasts, cut them into chunks about 2 inches in size and boil them until done, about 10 minutes.

While the chicken is cooking, cut the 4 tablespoons of butter into pieces into a microwave safe bowl. Add the cream cheese. Soften these in the microwave by heating at Low to Medium power for about 20 seconds. Blend butter and cream cheese mixture.

Remove chicken from water and cut into smaller-than-bite-size pieces.
Add chicken to the cream cheese and butter mixture. Blend mixture until chicken is covered in sauce.

Open 1 tube of coissants. Unroll croissants.

Use 2 triangles together to make 1 rectangle on a baking stone or baking sheet.
Add heaping spoonfuls of chicken and sauce mixture to the center of croissant rectangle.
Fold edges of croissant over to fully enclose chicken and make a "pocket."

Repeat this procedure for remaining croissants and chicken mixture.

Brush the tops of each pocket with melted butter.
Sprinkle breadcrumbs over each pocket.

Bake until tops of croissants are golden brown, 15-20 minutes.

Prep time: 30 minutes. Cook time: 15-20 minutes.