Chicken Crescent Roll Pockets

Ingredients:

• 1 - 1 1/2 lbs. chicken breast
• 4 oz. cream cheese, softened
• 2 TBS butter, softened
• Chopped onion, to taste (or minced onion can be substituted)
• 1/2 TBS milk
• Parmesan to taste
• Salt and pepper to taste
• 1 package refrigerated crescent rolls (8 rolls)

Instructions:Preheat oven to 350 degrees.
Cut chicken into bite-size pieces. Season with black pepper and/or other seasonings that you like and saute in olive oil in a skillet over medium-high heat. In another bowl, mix the next 6 ingredients together. Open the package of crescent rolls and separate them into squares (keeping every 2 triangles together). Pinch the seams together to make the triangles into squares. When the chicken is done, add it to the cream cheese mixture and then spoon the mixture into the squares. Bring the corners of the squares together, pinching together the sides. Turn the square over (so that the pinched seams are underneath) and brush the tops with melted butter.
Bake for 20 minutes or until golden-brown.

Yield: 4 Pockets (serves 2-3 people)