This recipe comes from our first guest blogger, Mary. If you want to be a guest blogger, email us!
One night I was eating dinner at G200, the home of Megan Tanner, who prepared this delectable recipe. I have taken it and modified it slightly. This dish is best served with corn and if you’re in Texas, some ranch style beans.
1 kg chicken breasts (about 2 lbs.)
400 g package cream cheese (about 14 oz.)
100 g cheddar cheese (about 3.5 oz.)
1 pkg dough with yeast (or Pillsbury Crescent Roll dough) thawed
Seasoning (we used Season All)
Pre-heat the oven to 350. Boil the chicken until done. In a bowl, shred the chicken and mix throughly with cream cheese. Then, add seasoning to taste and 3/4 of the cheddar cheese. Make sure all of the cream cheese is evenly dispersed with the chicken.
With the dough, make 6 by 6 inch squares (as many as the dough allows). Flatten and stretch out each square. Put a large spoonful or two of the chicken mixture in the middle of each square. We try to use all of the chicken mixture and squares. Then take the sides of the dough and pull them in towards the middle and pinch together so that the chicken mixture doesn’t leak out during the cooking process. You can even pat the bundles in your hands to ensure that the chicken won’t come out. Place the bundles on a greased cookie sheet and using the rest of the cheese, firmly place on top of the bundles so it doesn’t fall off while baking. Then bake in a 350 oven for 15 to 17 minutes or until the dough is cooked and the cheese is golden.