Ingredients

• 3/4 pound chicken breasts, bone in, with skin
• 3 tablespoons cream cheese
• 1 tablespoon unsalted butter
• 1/2 cup broccoli florets
• 1 package Pillsbury Crescent Original® rolls 

Preparation

1. Preheat oven to 350° F. Set cream cheese out to soften. Melt butter.
2. Cook, drain, and chop broccoli. 
3. Boil chicken breasts until done; drain, remove skin and bones, and dice into pieces.
4. Mix together chicken, softened cream cheese, melted butter and broccoli.
5. Open crescent rolls and form a rectangle with 2 rolls. Pinch seam to seal and stretch rectangle.
6. Place 1/4th of chicken mixture in center; fold edges across to make a turnover. Press edges to seal.
7. Bake for 25 to 30 minutes or until rolls are browned.

Helpful hints

• Take a look at Chicken Squares as they are baking in oven periodically to make sure they don’t get too brown.
• This is a higher sodium entrée. To keep sodium in check, complete the meal with low-sodium items such as salad, low-sodium dressing and fruit.
• The chicken bones and skin add extra flavor during cooking. Fourteen ounces of boneless, skinless chicken breasts may be substituted for bone-in breasts if desired.
• Freeze or refrigerate broth from boiling the chicken for later use in a recipe that calls for low-sodium chicken broth.
• If fat-free cream cheese is substituted, fat is reduced to 16 grams and sodium is 577 mg.