Super Easy Chicken in a Blanket

Submitted by FLKeysJen

"Although I've never met her, Cynthia in Atlanta sent this to me via an e-mail recipe exchange - something like a chain letter where you're forced to reveal one of your all-time favorite recipes or some horrible evil thing will happen to you. She said: "I make this on nights when I’m working and tired but want something a little more sophisticated than hot dogs." It was really good! My boyfriend had no idea it was just cream cheese inside. He thought I had spent lots of time making a special filling. Next time I may try one of the cream cheeses they sell with flavoring already in it, like herb or sun dried tomato."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 boneless skinless chicken breasts
• 4 ounces light cream cheese
• 1 portabella mushroom, sliced in large pieces
• 8 ounces refrigerated reduced-fat crescent rolls
• 6 tablespoons italian seasoning (the parmesan or sun dried tomato bread dipping seasonings are good)

directions

1. Preheat oven to 350.
2. Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
3. Leave croissants in a rectangle (2 croissants) and press together so it won’t separate. Roll it over the top of the chicken and wrap under as far as possible.
4. Bake on a cookie sheet until golden brown and chicken is done through.

Reviews

[8-BALL GIRL]

I was in such a hurry the other night making these that I totally forgot the italian seasoning. They were good. BUt I bet it's even better with the seasonings. Thanks for posting.

 

[Rayndrop]

Very good! I made with pork since it was fresh and the chicken was still frozen. Will definitely try again with chicken. I added some chopped sundried tomatoes for a little extra flavor. I'll bet cream cheese with chives would taste good too!

 

[CookingONTheSide]

I liked that this is low in fat and calories. I used 4 very thin chicken breasts with this because I knew I wouldn't be able to bake them long with the crescent roll topping. I baked mine 25 minutes and the crescents rolls were a nice golden brown. I love the mushrooms with these, but I wasn't crazy about the cream cheese with this. Next time, I think I will use a reduced fat swiss or provolone cheese to suit our tastes. For me, there was a bit too much Italian seasoning so I would also reduce that as well. Also, don't forget to lightly grease your cookie sheet or use a nonstick pan. Thanks for posting this unique recipe!

 

[megs_]

these were pretty tasty! I made a couple using a garden vegetable cream cheese and one with spices and no cream cheese [for my hubby] and omitted the mushroom on both. we loved how the chicken came out and enjoyed the soft breading around it. the only reason I'm giving four stars instead of five is I was unsure how long to cook these and with chicken, this made me very nervous. I started out cooking them as directed on the crescent roll package, they still were pink, so I cooked them another 10 minutes to be super sure they were done. when they were finally done, they were delicious though, so I will enjoy playing around with this recipe more in the future. thanks for sharing it!

 

[Shannon 24]

I absolutely loved this! It was so easy and so wonderful! For something that was so simple to put together - it was a show stopper. The flavours all complimented each other, there wasn't one overpowering the other. I initially thought that there was to much Italian Seasoning, but no, not at all. Absolutley perfect! Thanks for posting!