Recipe for Jenny’s Chicken Puffies

3 boneless, skinless chicken breasts (frozen or fresh)

1 pkg cream cheese (if I need to feed more people, I use 2 pkgs)

4 pkgs Pillsbury Crescent Rolls

Parsley (do NOT substitute chives, it turns out nasty)

Salt and pepper

2 tablespoons melted butter

Breadcrumbs

Cook the chicken the most simple way possible, by boiling them. Throw them in a pan of water, bring to a rolling boil and keep them in there until they aren’t pink in the middle. Remove and cool in the fridge.

Microwave cream cheese (out of the package) for about 1 minute, or until you can easily mush it with a fork. Tear cooked chicken into pieces and add to the cream cheese. Throw in some parsley, enough to give it some color, and salt and pepper to taste.

Take this chicken puffy mixture and put about a forkful at the top of an uncooked crescent roll, roll up, dip the top in butter then into the breadcrumbs.

Cook at 375 deg for 10-15 min, or until the tops are golden brown.

4 pkgs of rolls makes 36 puffies. Enough to feed me for 1 week (keep them in a Tupperware in the fridge and warm them up) or SMGF for 10 minutes.

Enjoy!

Jenny L. Peterson, B.S.

Sorenson Molecular Genealogy Foundation

2511 S. West Temple

Salt Lake City, Utah 84115

(801) 461-9795

jenny@smgf.org